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“Better Than Chick’n Salad” – Vegan Curried Chick’n Salad

  • Author: Georgia @ fullofbeans.us

Scale

Ingredients

  • 1/4 red onion, finely diced
  • 3 tsp curry (good quality)
  • 2 celery stalks, finely diced
  • 5 cups cannellini beans (aka “white kidney beans”)
  • 1/2 c Just Mayo or other dairy-free mayo
  • 23 T agave syrup
  • a few grinds black pepper
  • 1/2 tsp salt (using beans from dry)
  • 1/2 c walnut, chopped
  • 1/2 c raisins

Instructions

  1. gently combine all ingredients
  2. Enjoy!

Notes

  • Curry varies tremendously. We have a fairly mild, mellow curry and the amount reflects this. Adjust for your taste and the curry that you are using
  • Cannellini beans are quite soft, so they will mash quite readily. If you like more texture, chickpeas would work quite well.
  • When using beans from dry stock we find that more salt is necessary. Start with half the added salt if you are using beans from cans.
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