2-3 tbsp chopped red onion, depending on preference
3 tbsp cilantro, leaves and stems chopped small
4 tbsp vegan mayo or plain vegan yogurt
1 lime juiced
1 tbsp curry powder
½ tsp salt
Preparation
Preheat oven to 400°F.
Put pecans on a sheet pan and bake for 6-7 minutes. Be careful not to burn, these are just getting toasted for extra flavor. Alternatively, you could buy roasted pecans.Once toasted, let cool until you can comfortably handle them. Chop them roughly into small pieces like quarters.
To a bowl add the drained chickpeas. With the back of a fork, mash the chickpeas until they are broken but still have some larger pieces. This will be the “meat” of this salad.
Next add the pecans, raisins, celery, onion, and cilantro.
Next make the dressing in a small bowl by whisking the vegan mayo, lime juice, curry powder and salt. Then add it to the chickpea salad and mix well until combined.
Serve with crackers, lettuce cups or on bread for a sandwich. Wrap leftovers tightly, refrigerate and enjoy for 3-4 days for best quality.
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
