Back to Recipe Book or Gluten Free
Quinoa and Chickpea Salad with Curry Mayonnaise
1 tin chickpeas
100g cooked quinoa
4 spring onions, finely chopped
4 pieces of celery heart, finely chopped
2 tbsp mango chutney
2 tbsp mayonnaise
2 tsp curry powder
1 tsp turmeric
50g cashew nuts finely chopped
Cook the quinoa and allow to cool.
In a large bowl, combine chickpeas, quinoa, onion, celery, currants and cashews. In a small bowl combine chutney, mayonnaise, curry powder and tumeric, season to taste and then add to the other ingredients.