Pre plant-based days, I had a favorite chicken curry salad recipe filled with raisins and slivered almonds. This is a shout out to that recipe and in my opinion is a lot tastier. This recipe is adapted from Dr. Micheal Greger's delicious salad and goes so well with a loaf of crusty bread (I show mine with a batch of Happy Pear Soda Bread).
Since this makes such a big batch, I typically divide the recipe in half after the base is made and turn half of it into curry salad and to the other half I add pickles in order to give it a good chicken/tuna salad feel.
Serves 6
Ingredients:
Wet
2 tbsp almond meal
3 cloves garlic
3 tbsp dijon mustard
3 tbsp nutritional yeast
2 tbsp white miso paste
3 tbsp lemon juice
1/3 cup water
1 tsp paprika
1/2 tsp onion powder
1/2 tsp turmeric
1/2-1 tsp salt (to taste)
Other
2 tbsp chopped parsley
1 cup celery, chopped
1 medium onion, chopped
2 1/2 cup cooked chickpeas
For curried salad: add 1-2 tsp curry powder, 2-4 tbsp raisins,1/4 cup slivered almonds (adjust amounts according to your preference)
For regular salad-not curried salad: add 1/2 to 1 dill pickle, chopped
Optional: sandwich fixings-lettuce, bread, tomato, etc.
Instructions:
Zap the wet ingredients together in a Vitamix.
Pulse the chickpeas in a Cuisinart making sure not to over mash them. You want pieces of chick pea visible.
Put the chick peas, onions, celery, parsley, and sauce in a bowl and mix.
Adjust seasoning and divide mixture in half if you are making half curried and half pickled. Add the pickles to one half and the curry ingredients to the other half.
If you are making all curried, just add the curry ingredients to the bowl and mix.
I top both of mine with a sprinkle of smoked paprika.
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