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Curry Salad

What you need: 

1 cup brown rice
1/2 cup wheat berries
2 cups broccoli florets
1 cup pea pods, chopped
1/2 cup vegan mayonnaise (I use Vegenaise)
1 cup vegan yogurt
1 teaspoon dijon mustard
2 teaspoons agave or sweetener
2 teaspoons curry powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon ground ginger
salt and pepper, to taste
1 1/2 cups chickpeas
1 cucumber, chopped
2 bell peppers, chopped (I use 1 red, 1 green)
1 cup cherry or grape tomatoes, halved or quartered
4 ribs celery, chopped
1/2 cup raisins
1/4 cup red or green onion, chopped, optional

What you do: 

1. Prepare brown rice and wheat berries according to package directions. Steam broccoli and pea pods.
2. Blend vegan mayonnaise, yogurt, and seasonings in a blender or food processor.
3. Mix all ingredients together and serve immediately or cooled.
This salad is great with any white bean, but chickpeas are the best. This salad alongside some simple sauteed or fried tofu is amazing!
Source of recipe: This is another clean-out-the-fridge salad that I threw together with some veggies that needed to be used.

Preparation Time: 
20 min
Cooking Time: 
Recipe Category: 


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