Soft chickpeas, zippy pickles, sweet grapes, chewy raisins, crunchy almonds, sharp green onions, crispy celery, all covered in cashew “mayo” and curry……mmm! I can’t get enough of this stuff right now.
This is a crowd-pleaser, for sure! It makes amazing sandwiches and is also is a great pita-pocket filler. As a gluten-free option, serve in lettuce as lettuce wraps! I have made this recipe to be oil-free and use no pre-made mayo, but to make it easier and faster you could use your favorite mayo instead.
Although it involves a wide variety of ingredients and some chopping, it’s still a pretty quick meal and worth the hastle. Whether you enjoy this on a picnic, on a hike, in a school lunch, or at home…let me know how you like it!
This makes a delicious sandwich on your favorite bread or in a pita pocket. It's also scrumptious as a lettuce wrap in romaine lettuce cups.
- 1 can chickpeas (or 1.5 cups, cooked)
- 2 carrots, grated
- 3 green onions, sliced thin
- 1/4 cup raisins
- 1/4 cup grape halves
- 1/4 cup sliced almonds (pecans, walnuts or cashews would also be good)
- 1 stalk celery, sliced thin
- 1/4 cup pickles, cut into small pieces
- 2 tsp curry powder
- juice of 1/2 a lemon
- 1/2 cup raw cashew pieces or raw sunflower seeds (soaked at least 10 minutes in hot water, if you don't have a high-speed blender)
- 1/4 cup water
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
To make the cashew mayo, blend all ingredients in a blender or small food processor or bullet. Run until smooth.
In a large bowl, combine all other salad ingredients. Toss together with mayo, curry powder, and lemon juice. Add more salt, pepper, or curry powder to taste
Serve on whole wheat bread, pita bread, or in lettuce cups.