Curry Chickpea Salad

Serves 3

2 15-ounce cans chickpeas, drained and rinsed

1/2 cup vegan mayo or plain yogurt

3  teaspoons curry powder

3 tablespoons mango chutney or apricot jam

1/2 teaspoon salt

2 ribs celery, finely diced

2 green onions, finely diced

1/2 cup raisins

1/4 cup roasted chopped cashews optional

2 tablespoons chopped fresh cilantro optional

1. In a large bowl, mash the chickpeas with a potato masher (or fork) until chunky and mostly mashed.

2. Add all other ingredients to the bowl and mix until well combined.

3. Serve either in between bread for sandwiches, in a wrap, on a green salad or with crackers. Enjoy!