Turmeric Chickpea Salad with Carrots & Celery


Turmeric Chickpea Salad with Carrots & Celery

Servings 1
Cook Time 10 minutes


  • cup Chickpeas (cooked)
  • 2 tbsp Vegan Mayonnaise
  • tsp Turmeric
  • Sea Salt & Black Pepper (to taste)
  • ½ Carrot (large, cut into sticks)
  • 2 stalks Celery (cut into sticks)


  • Use the back of a fork to smash the chickpeas. Stir in the mayonnaise, turmeric,salt, and pepper until well combined.
  • Divide the turmeric chickpea salad, carrot sticks, and celery sticks intocontainers. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add onion powder and minced garlic. Add cucumber, sliced green onions, diced celery, or red onion.
Save Time: Blend the chickpeas, mayonnaise, turmeric, salt, and pepper in a food processor to your desired consistency.
Fat   23g
Saturated   1g
Trans   0g
Polyunsaturated   1g
Monounsaturated   1g
Carbs   38g
Fiber   11g
Sugar   8g
Protein   11g
Cholesterol   0mg
Sodium   303mg
Potassium   634mg
Vitamin A   5484IU
Vitamin C   6mg
Calcium   96mg
Iron   4mg
Vitamin D   0IU
Vitamin E   1mg
Vitamin K   32μg
Thiamine   0.2mg
Riboflavin   0.1mg
Niacin   1mg
Vitamin B6   0.3mg
Folate   223μg
Vitamin B12   0μg
Phosphorous   215mg
Magnesium   66mg
Zinc   2mg
Selenium   4μg
Calories: 385kcal
Course: Lunchbox
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