pumpkin and oat casserole

Curried chickpea and avocado salad with pomegranate

Definitely our nr.1 favorite salad. For years. Also a huge favorite at my cooking workshops. Why is it so good then? Because it combines protein-rich chickpeas, fragrant and spicy curry powder, creamy mayo, heavenly avocado filled with good fats and crunchy, juicy pomegranate. If you don’t want to use pomegranate, cherry tomatoes are perfect too! Since this salad is so hearty, it suits well as a main dish. And it is ready in 10-15 minutes!

serves 6-8 people
Preparation time: 15 minutes

·        2-3 Tbspoil·        2 x 14 oz /2 x 400 g canned chickpeas·        2 Tbspcurry powder·        3 Tbsp soysauce·        1 ½ cups /400 g vegan mayo·        2-3 ripeavocados·        1 ripepomegranate·        head oficeberg lettuce or Chinese cabbage (about 1 ½ lbs / 700 g)·        couple ofhandfuls of cherry tomatoes·        couple ofhandfuls of fresh basil

UPDATE: Instead of pan-frying the chickpeas, you can also just mix all the ingredients (skip oil) and eat right away. Still delicious! 

Heat up some oil in a pan.Add drained and rinsed chickpeas. Cook them for 2-3 minutes. Add curry powderand soy sauce. Mix and cook for a couple of minutes. Add mayo and cook for a minute. Remove the heat and let the mixture cool down for a little bit.Pit the avocado and sliceit. Slice the pomegranate in half and carefully squeeze and scrape out theseeds. Chop the cabbage. Mix the avocado, pomegranate seeds (leave some forgarnish), lettuce, cherry tomatoes cut in half and cooked chickpeas. Add some soy sauce if needed. Garnish with fresh basil leaves andpomegranate seeds. Serve right away.
Video recipe:

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