Curried Chickpea Salad
10 min·Indian
Curried Chickpea Salad
Ingredients
- 2 (15‑ounce) cans of chickpeas
- 1/4 cup finely diced shallot or red onion (about 1 small shallot)
- 1/3 cup mayonnaise
- 1/4 cup golden raisins
- 1 tablespoon Dijon or brown mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons yellow curry powder
- Salt and freshly ground black pepper, to taste
Instructions
3 steps
- 1
Drain the chickpeas in a mesh strainer and rinse under running water. Shake well to remove excess moisture. Transfer the chickpeas to a large shallow bowl and mash with a potato masher or large fork until most are broken down.
- 2
Add the diced shallot or red onion, mayonnaise, golden raisins, mustard, lemon juice, and yellow curry powder to the mashed chickpeas and stir to incorporate. Taste and season with salt and freshly ground black pepper as needed.
- 3
Store leftovers in an airtight container in the refrigerator and consume within 4 days.
Progress
0 / 3 steps
