This vegan chickpea salad is quick, easy, and versatile. It combines the aromatic spices of the curry powder with the crunch of the veggies and the earthiness of the chickpeas. Bring it all together with vegan mayo or yogurt and serve it as a sandwich, salad, or wrap. Perfect for lunch or any time of day!
Drain and rinse the chickpeas. Place in a large mixing bowl and use a potato masher or fork to mash the chickpeas until the mixture is a 60% to 75% mashed, leaving some chickpea chunks. Set aside.
Dice the celery, onions, and sweet pickles.
Add all of the other ingredients to the chickpeas and mix to combine. Taste for seasonings and texture. Add more vegan mayo or yogurt if the chickpea salad is too dry or not holding together.
Spoon onto toasted bread, over spinach, into lettuce cups or however you like to serve it. Refrigerate up to 5 days in an airtight container.
This is an incredibly versatile recipe, so feel free to substitute using the ingredeints you have on hand (raisins for cranberries, walnuts for sunflower seeds, etc).