Mashed chickpeas replace chicken in this quick plant-based Curry "Tu-No" salad recipe. Delicious flavors and textures comes from a crunchy celery, roasted cashews, and sweet golden raisins. With an easy, oil-free dressing. This whole foods, vegan salad is a snap to make, and it gets even better the next day.
To make the Plant-Based Curry Chickpea Un-Chicken Salad: Drain and rinse the chickpeas. Place into a medium bowl. Use a fork to mash the chickpeas into a consistency resembling chunks of chicken breast.
Add the remaining ingredients to the bowl: diced celery, golden raisins, tahini, mustard, curry powder, salt, and cashews. Stir well to combine. Enjoy!
Everything comes together in under 10 minutes for this easy, healthy plant-based salad
Serve on toasted bread or enjoy with lettuce and tomato.