Ingredients
- 1 15 oz. can of chickpeas
- 5 T Veganaise
- 2 green onions (white part only), diced
- ¼ cup celery, diced
- 1/3 cup dried cranberries
- 1/3 cup crushed almonds
- 1 Tablespoon Curry Powder (I prefer Penzey’s and a mix of ½ tablespoon of their sweet and ½ tablespoon of their hot curry powder)
- Season with garlic salt, cayenne and pepper to taste
Directions
- Drain and rinse the chick peas
- Mix veganaise and spices in a large bowl
- Add in chickpeas, diced celery and green onion. Mix and coat with the sauce.
- Sprinkle in cranberries and almonds
- Stir until all ingredients are blended and covered in the curry sauce.
