2 Serving
Lunch
Curried Chickpea Salads
with Raisins & Tomatoes
SERVINGS
PREP & COOK TIME
5 min
CALORIES
550
FAT
25g
CARBOHYDRATES
60g
PROTEIN
19g
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INGREDIENTS
- 13.4 oz chickpeas
- 1 celery stalk
- 4 oz cherry tomatoes
- 1 onion
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 2 tsp curry powder
- ¼ cup raisins
- 2 oz teen spinach
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: N/A
SERVINGS
PREP & COOK TIME
5 min
CALORIES
550
FAT
25g
CARBOHYDRATES
60g
PROTEIN
19g
Get Recipes Delivered
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.
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