Curry Chickpea Salad on Sourdough Toast
Yield: ~1 quart
4 cups cooked Chickpeas (about ¾ lb dry beans)
1” piece Kombu
½ cup Celery, diced small
½ cup vegan Mayonnaise
2 T Rice Wine Vinegar
2 T Curry Powder (we prefer Frontier Spice Co-op)
½ t Garlic Powder
½ t Ground Coriander
¼ t Ground Cumin
½ t Salt
¼ t Black Pepper
Cilantro, coarsely chopped (as much or little as you like, about ¼ cup)
Scallion, finely chopped (same as cilantro)
Sourdough bread, thick sliced
Seedless Grapes, roasted with olive oil, salt, and pepper until beginning to foam, about 5-8 minutes
Vegan Provolone cheese (Violife brand or your favorite)
Extra fresh Scallion
1. Soak chickpeas overnight in cold water. Leave at room temperature for at least 8-12 hours. In a large enough pot, bring chickpeas, water, and kombu to a boil. Lightly salt the water and cook on a low simmer until chickpeas are tender, about 2-3 hours. (Canned chickpeas will also work fine.)
2. In a large bowl, mix together the remaining ingredients (except grapes, provolone, and extra scallion) and allow spices to meld with the mayo.
3. When chickpeas finish cooking, drain the water and in a separate bowl lightly mash the chickpeas until about 50% is still whole beans. Allow to cool, then mix thoroughly with the dressing until combined.
4. Toast your favorite sourdough bread with olive oil and salt. Melt provolone cheese on the bread. Top with curry chickpea salad, roasted grapes, and more freshly sliced scallion.
Enjoy with your favorite beverage!
