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CURRIED CHICKPEA SALAD

CURRIED CHICKPEA SALAD

By Goop.com

INGREDIENTS:

¼ soy-free vegenaise or aquafaba mayo
1 clove garlic, grated
½ teaspoon grated ginger
1 stalk celery, finely diced
2 scallions, minced
juice of 1 lime
1 heaping teaspoon curry powder
1 can chickpeas, drained
¼ cup cilantro, roughly chopped
kosher salt

Directions:

  1. Combine the vegenaise, garlic, ginger, celery, scallions, lime juice, and curry powder. Then add about half the chickpeas and mash them well with the back of a fork. Then fold in the remaining chickpeas, mixing well, leaving some chunky chickpea bits in among the creamier mix. Fold in the cilantro and a pinch of salt. Taste and adjust seasoning accordingly. Serve on Grain-Free Seed Bread, with gluten-free crackers, or in butter lettuce cups.

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