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