Total Time
20mins
Prep 20 mins
Cook 0 mins

This is an easy and tasty vegetarian salad, loaded with protein. The quantities posted here are for a large batch, feel free to reduce them.

Ingredients Nutrition

Directions

  1. Mix cilantro, onions, red pepper, peas and chickpeas in a large bowl.
  2. In a separate bowl, combine mayo, yogurt, cumin, curry and pepper. Mix sauce well and add to salad.
  3. Serve and enjoy!
Most Helpful

I kept it vegan by using "Nayonnaise" and vegan yogurt. Such a creamy dish, wouldn't guess it was vegan. Omitted red peppers because daughter doesn't care for, but added shredded carrot for color, texture and sweetness. This is now my favorite vegan recipe. Gets better as it sits, so great for taking to parties/picnics..

5 5

It's winter, I decided to use your recipe as inspiration of warm dish. For 4 peoples:
Fry:
2 onions sliced with
2 red bell pepper sliced (roast well)
Add: 1 1/2 pound precoocked chickpeas,
200 g frozen sweetlet peas and
1/2 teaspoon salt
Sauce (cold)
1 cup plain yogurt
1/2 teaspoon ground cumin
2 teaspoons curry (biryani paste)
1/2 teaspoon salt
1 dash pepper

Very nice dish served with warm pita bread and marinated feta!
Yammy!