VEGAN Curried Chickpea Salad | Interview and Cooking with Chef Caroline from MamaSezz
2385 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
MamaSezz Special Offer: Free large bag of farm fresh organic greens with every order using Chef AJ Link (no coupon required!)
To find out more about Chef AJ’s approved products: mamasezz.com/collections/common-mission-partner-bundles/products/always-prepared-chef-aj
MamaSezz makes mealtime easy with fresh ready-made whole food plant based staples.
Chef Caroline DiNicola Fawley
Chef Caroline is a recipe designer for MamaSezz Foods and is passionate about making plant-based eating accessible for everyone. She has a Plant-Based Nutrition Certificate from eCornell, and a BA from Wheaton College. Caroline especially enjoys transforming classic comfort foods and traditional recipes into healthy meals. She also enjoys art, travel, tennis, and seeking out new adventures.
Recipe: Curried Chickpea Salad
Ingredients
Sauce:
½ cup of soaked cashews (Low fat: Sub ½ cup silken tofu)
8 raisins soaked
1 TBS lemon juice
1 TBS of curry powder
Salad:
2 cups of chickpeas
½ cup of raisins
1 cup of celery, diced
½ cup of scallions, chopped
(optional) ½ cup of cashews, chopped or sunflower seeds
Balsamic reduction:
Reduce balsamic on the stovetop until it begins to thicken. Let cool and drizzle over salad.
Instructions:
1. Blend sauce ingredients with a few TBS of water until smooth and creamy
2. Mash chickpeas with a fork or food processor until broken and chunky
3. Mix ingredients together except for balsamic vinegar reduction
How to enjoy:
Enjoy over a bed of arugula, with freshly sliced tomato, and balsamic reduction.