Give your tired lunch a little kick with our curry chickpea avocado salad! It's the ultimate gluten-free, vegan lunch with curry, almonds, golden raisins and avocado. So quick and easy to prepare you'll want to brown bag it everyday!
1 can (15 oz.) chickpeas, drained and rinsed
2 carrots (about 1/2 cup), diced
1 tbsp. red onion, diced small
1/4 cup golden raisins
1/4 cup raw sliced almonds
1 avocado, mashed
juice of 1/2 lemon
2 tsp. curry powder
1/2 tsp. garlic powder
salt and pepper to taste
1/8 tsp. cayenne pepper (optional)
chopped fresh cilantro (optional)
Combine all ingredients in a large bowl and mix well to combine, smashing some of the chickpeas on the side of the bowl to make it a little creamier. If the combination is too thick, you can add a little water to the mix.
Depending on how big your avocado is, you may be able to get by with just a half. But if you’re buying those cute little small ones, you’ll definitely need a whole one.
If you want to keep this in the refrigerator for an extended period of time (3-4 days), the lemon juice helps the avocado from browning, but it’s also good to put a piece of parchment paper (or plastic wrap) over the top to really keep the air from getting to it. Then you’ll have lunch perfection for DAYS!
- Serving Size:
- Calories: 229
- Sugar: 10.2 g
- Sodium: 166.9 mg
- Fat: 10.5 g
- Carbohydrates: 29.8 g
- Protein: 7.9 g
- Cholesterol: 0 mg