Recipe courtesy of Barclay Losse, Gather Nuts Team Member.

Our recipe for Turmeric Curry Chickpea Salad is pure sunshine on a plate. We’ve added celery for crunch and a bit of garlic for depth, while parsley and a squeeze of lemon juice bring a bright freshness that makes a celebration of lunch. Enjoy incredible flavor along with a healthy helping of protein, immune-boosting zinc, and the anti-inflammatory powers of turmeric, enhanced with a dash a black pepper. We love this salad served on a bed of peppery arugula, with a slice or two of avocado or atop our favorite gluten and grain-free crackers.   


1 can chickpeas (garbanzo beans)
1/4 Cup red onion
1/4 Cup chopped celery
1/4 Cup chopped dill pickles or relish
1 Tablespoon dried parsley
2/3 Cup Vegan Mayo of your choice (I use Just Mayo)
1/2 Cup Gather Nuts Turmeric Curry Cashews + a few pinches of Turmeric Curry “dust”
3 Tablespoons lemon juice
1 Tablespoon garlic
2 Tablespoons water
Salt/Pepper to taste


Put drained chickpeas, red onion, celery, pickles, dried parsley in a large mixing bowl. Mix

Put the vegan mayo, Gather Nuts Turmeric Curry Cashews, lemon juice, garlic, and water in a blender and blend until well mixed. If it’s too thick, add a tablespoon of water at a time until you are satisfied. Add salt and pepper to taste.

Mix everything together and let sit in the refrigerator for an hour.

December 18, 2020 — Shelby Little