Ingredients:
- 28oz can of chickpeas, drained
- 5T reduced fat vegenaise
- 3 stalks of celery chopped
- 1/2 red bell pepper chopped
- 1T dijon mustard
- 2t curry powder
- salt and pepper to taste
- 1/4 cup raw cashews
- 1/4 cup raisins
Directions:
Add the chickpeas, vegeanaise, celery, bell pepper, mustard, curry powder and salt and pepper to a food processor and pulse until everything is combined, but still chunky. Add in the cashews and pulse a few more times just to break the pieces up. Pour the mixture into a bowl and stir in the raisins. Serve on top of a salad, with crackers or in a sandwich.
Yum! I am definitely trying this one out soon. Love me some chickpeas 😉
I like the addition of raw cashews. I’ve never seen that in a chickpea salad, but it sounds awesome.
Ooooo and I just happen to be soaking chickpeas tonight to cook tomorrow!! This looks really tasty.
dont you just LOVE red fat veganaise?!! i only have had it now for about a month, but i love the stuff. the texture and taste are better to me than the full fat.
love the new layout on your blog. omg it looks wonderful!!
thx for sayin hi today 🙂
Yeah it is really great!