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Curried Chickpea Salad & Arugula Bowls
2 Serving Lunch

Curried Chickpea Salad & Arugula Bowls

Tags: Gluten-Free <600 Calories Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
10 min
CALORIES
520
FAT
29g
CARBOHYDRATES
43g
PROTEIN
18g

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INGREDIENTS

  1. 13.4 oz chickpeas, drained and rinsed
  2. 1 lemon, juiced (divided)
  3. 1/4 cup vegan mayo
  4. 1 tsp curry powder
  5. 1 celery stalk, sliced
  6. 2 tbsp golden raisins
  7. 2 tbsp sunflower seeds
  8. 2 oz baby arugula
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition.
Allergens: N/A
SERVINGS
PREP & COOK TIME
10 min
CALORIES
520
FAT
29g
CARBOHYDRATES
43g
PROTEIN
18g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare the chickpea salad

Add chickpeas to a large bowl and mash with the back of a fork. Add just half the lemon juice, mayo, curry powder, celery, golden raisins, sunflower seeds, and a pinch of salt and pepper to the mashed chickpeas and stir.

2
Serve

Add baby arugula to a bowl and drizzle with remaining lemon juice. Divide arugula between two plates and top with curried chickpea salad.

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