Simplified and veganized version of Coronation Chicken Salad made with chickpeas, sweet mango chutney and curry powder. Perfect for sandwiches or served on crackers. Yum.
INGREDIENTS
2 ribs celery
2-15oz cans chickpeas, drained, rinsed and patted dry
1/3 cup golden raisins or chopped dried apricots
1/4 cup fresh cilantro, chopped
1/2 cup sliced almonds, toasted
(Dressing)
1/2 cup vegan mayonnaise
1/3 cup + 1 Tbsp vegan sourcream
1 Tbsp plant-based milk
3 Tbsp lemon juice
3 Tbsp mango chutney(I used Patak's brand)
1 Tbsp curry powder
Salt and pepper to taste
DIRECTIONS
1. In a food processor, pulse celery a few times until roughly chopped. Add chickpeas and pulse a few more times until desired consistency. *Be careful not to create a paste. *If you don't have a food processor, finely chop celery & chickpeas with a knife. Place mixture in a medium sized bowl.
2. Add raisins, cilantro and almonds. *To toast almonds, place in a non-stick skillet over medium heat. Shake pan or stir almonds and cook until lightly brown.
3. In a separate bowl combine dressing ingredients. Season well with salt and pepper.
4. Pour dressing over chickpea mixture. Stir until well combine. Refrigerate for 1 hour to overnight before serving, adding additional vegan mayonnaise if desired.
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