Curry chickpea and apple spinach salad
Sometimes I love going into a meal without knowing what to make. It allows me to think about my food. Many times I will make and eat something I have made a hundred times before. Other times, like today, I make something new, and it turns out great.
I knew I wanted a salad at some point today, and I thought that would be a good base. I just got a big tub of organic baby spinach, so it needs to be used. I then took out some chick peas and kept adding more ingredients. In the end I had a whole new recipe and it was so good. Fresh, crispy and full of flavor.
Ingredients: (for 2)
In a large bowl, add the following
1 15oz. can of chickpeas, drained and rinsed
1 medium carrot, peeled and diced into 1/4 inch pieces
2 ribs celery, washed and diced into 1/4 inch pieces
1/2 large cucumber, peeled, seeded and diced into 1/4 inch pieces
1 large fuji apple, peeled, seeded and diced into 1/2 inch pieces
1 packed cup of baby spinach, chopped medium size
1/2 cup raisins
1/2 cup of your favorite plant based mayonnaise
juice of 1/2 lemon
2 tsp. curry powder
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt (optional)
Combine all the above ingredients, and mix very well.
After mixing, cover and place in fridge to chill for about 1/2 hour.
To serve, fill a plate with as much baby spinach as you will eat, and scoop the chickpea mix on top. It is creamy enough that you don't need any additional dressing.