1400 700 vegan curried chickpea salads with fresh tomatoes   spinach horizontal

Curried Chickpea Salads

with Raisins & Tomatoes

lunch

<600 Calories Gluten-Free Nut-Free Soy-Free Salad Lunch
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
550
FAT
25g
CARBOHYDRATES
60g
PROTEIN
19g

MAIN INGREDIENTS

  1. 13.4 oz chickpeas
  2. 1 celery stalk
  3. 4 oz cherry tomatoes
  4. 1 onion
  5. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  6. 2 tsp curry powder
  7. ¼ cup raisins
  8. 2 oz teen spinach
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

INSTRUCTIONS

1
Prepare the bowls

Drain and rinse the chickpeas. Thinly slice the celery. Halve the cherry tomatoes. Peel and dice the onion. Add chickpeas to a large bowl and mash with a fork. Add sliced celery, diced onion, Vegenaise, curry powder, raisins, ½ tsp salt, and a pinch of pepper, and combine.

2
Serve

Divide the teen spinach between 2 bowls. Top with curried chickpea salad and halved cherry tomatoes.