This keeps in the fridge for three to four days, so double the recipe if you'd like leftovers for the workweek.

Serves 2 to 4


  • 1 (14-ounce) can chickpeas, drained and rinsed; or, 1 1/2 cups cooked chickpeas
  • 3 green onions, thinly sliced
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 3 Tbsp. vegan mayo
  • 1 clove garlic, minced
  • 1/2 tsp. grated fresh ginger; or, to taste
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. curry powder, or more, to taste
  • 1 to 1 1/2 tsp. fresh lemon juice, to taste
  • 1/4 tsp. plus 1/8 tsp. fine sea salt; or, to taste
  • Freshly ground black pepper
  • Cayenne pepper, optional

    In a large bowl, mash the chickpeas with a potato masher until flaked in texture.

    Stir in the green onions, bell pepper, cilantro, mayonnaise, garlic, ginger, turmeric and curry powder until combined.

    Stir in the lemon juice, salt and black pepper, adjusting the quantities, to taste. Add a dash, or two, of cayenne, if you want some heat.

    Serve with toasted bread, with crackers, on whole grain wraps or on top of a basic, leafy green salad. The salad will keep in an airtight container in the fridge for 3 to 4 days. Stir well before serving. You can also transfer the salad to a freezer-safe zip-top bag, press out all the air and freeze for up to 1 month.

    Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Angela Liddon.

    Next Story