Chef's Notes
Suggested adult serving: 4 cups
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
RECIPE TIPS
Aquafaba: Aquafaba refers to the liquid in a can of chickpeas.
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).
Step 1: Prepare Salad Fixings
- FOR THE SALAD
- 2 1⁄4 (15-oz) cans chickpeas drained with liquid reserved, rinsed (≈3 1⁄3 cups)
- 3 oz romaine lettuce chopped (≈3 cups)
- 3 3⁄4 oz broccoli, chopped (≈1 1⁄2 cups)
- 3⁄4 cucumber quartered lengthwise & sliced
- 1 1⁄2 carrots chopped (≈3⁄4 cup)
- 1 1⁄2 stalks celery, chopped (≈3⁄4 cup)
- 3 scallions (white & green parts) sliced (≈1⁄3 cup)
- FOR THE LIME CURRY DRESSING
- 1⁄4 cup aquafaba
- 3 tablespoons fresh lime juice
- 1 1⁄2 tablespoons green curry paste
- 1 1⁄2 tablespoons white wine vinegar
- 1 tablespoon pure maple syrup (optional)
- 3⁄4 teaspoon mustard powder
- 1⁄3 cup fresh cilantro chopped (divided)
- 3⁄4 lime cut into wedges
- 1 1⁄2 mangoes sliced
PREPARE CHICKPEAS
Drain chickpeas, setting aside aquafaba. Rinse chickpeas.
TOSS SALAD
In a large bowl, toss chickpeas, romaine, broccoli, cucumber, carrots, celery, and scallions.
WHISK LIME CURRY DRESSING
In a small bowl, whisk 1⁄4 cup aquafaba, lime juice, curry paste, white wine vinegar, maple syrup (if using), and mustard powder. Stir in half of the cilantro.
DRIZZLE, TOSS & SERVE
Drizzle lime curry dressing over salad, tossing to coat. Sprinkle with remaining cilantro and serve with lime wedges. Serve alongside sliced mango.