30 Day Frugal Vegan Challenge- Day 1: Curry Basmati and Chickpea Salad

Thank God I keep beans and rice in the pantry!

 

  Utilizing ingredients I already had in my pantry, I created this yummy late lunch, then headed to start the most challenging part of this challenge: shopping. 

 

 Yes, this cost $42 dollars. (Cara Cara Oranges and Bananas not pictured)

 

 I am in a deficit by $11 dollars. My shopping budget for next week will be $19 bucks.  Rice and Beans are my best friend. 

Curry Basmati and Chickpea Salad

- 1 8oz can of Chickpeas (Garbanzo Beans)

-1 Cup White Basmati Rice

- 2 Cups Trader Joe's Low Sodium Veggie Broth

- 2 Tablespoons Earth Balance Vegan Mayo

- 2 Stalks of Celery

- 1 Tablespoon of Trader Joe's  Sundried Tomatoes

- 2 teaspoons of Kosher Salt

-1 teaspoon Garlic Powder

-2 Tablesppons Curry Powder

-Half a 16 oz bag of Trader Joe's Organic Romaine Leaves

Cook rice according to package directions, substituting broth for water. Once finshed let chill in fridge for at least 2 hours. 

Drain and rise chickpeas and add to large mixing bowl. Add HALF of chilled rice to bowl. Then, add in celery, sun dried tomatoes, and  seasonings, with  1 tablespoon of mayo. Mix all ingredients until evenly coated.  Add in remaining tablespoon of mayo. Serve on top of romaine lettece.

Feeds 1 hungry person, or 2 full people

 

* I'm also on a 30 Wardrobe Challenge! Read about it on my other blog.