Strawberry Summer Salad
By Miss Buffi Jashanmal
ROARfood
Strawberry Summer Salad
Strawberry Summer Salad
If you fancy going a bit more vegan without going 100%, there ain’t nothing wrong with that as far as I am concerned.
This delicious and easy to throw together chickpea curry is the recipe for you! Honestly, it’s recipes like that are satisfying enough to fill you with enjoy proteins and carbs that you won’t be missing that meat protein.
Perfect for a salad topping, a side dish, in a wrap, or my favourite way, right from the bowl.
Let’s show you how it’s done!
Vegan Chickpea Curry Salad
OMG this is like crazy simple and absolutely delicious. Have it on it's own, over salad leaves, or piled onto toasted dark rye.
Ingredients
- 1.5 cups Chickpeas Soaked
- 2 tbsp Fresh Ginger Sliced
- 1 tbsp Curry Powder
- 1/2 cup Coconut Milk
- 2 tbsp Olive oil Extra Virgin the best
- 1/4 cup Cashews Pref. raw, and crushed.
- 1/4 cup Green Olives
- 1 medium Tomato
- 1/2 medium Cucumber
- 3 pc Garlic
Instructions
- Soak the chickpeas over night if using dry chickpeas. Then follow next step
- If using from a tin, rinse well with water and thoroughly drain. In a pot add chickpeas, sliced ginger, crushed garlic & boil for 20minutes.Drain.
- In a bowl, mix all ingredients together EXCEPT for the cashews which you can sprinkle on after.
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