curried chickpea salad


  • 1 can chickpeas (or about 1 1/2 to 2 cups cooked)
  • 1 apple
  • 4 green onions
  • 1/4 cup raisins or other dried fruit
  • 3 tablespoons Greek yogurt
  • 1/2 tablespoon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon kosher salt
  • Pinch cayenne (optional)
  • Squeeze of honey (optional)
  • Handful cashews, crushed

Drain and rinse the chickpeas (if canned); place them in a bowl and mash them a bit with a potato masher or fork until they break down in consistency. Core and chop the apple. Thinly slice the green onions. (If you’re making the salad ahead to eat later, sprinkle on a little lemon juice and store in a container until ready to eat.)

Dressing: Combine 3 tablespoons Greek yogurt, 1/2 tablespoon mustard, 1 tablespoon lemon juice, 1 teaspoon curry powder, 1/4 teaspoon kosher salt, a pinch of cayenne), and a squeeze of honey.  Taste and adjust quantities as needed.

When ready to serve, mix the ingredients from Step 1 with those from Step 2; add 1/4 cup raisins. Just before serving, add crushed cashews if desired (they become soggy in leftovers, so we usually add only what we think we’ll eat).

Serve on crackers, or in a sandwich or wrap. This is a perfect alternative to a tuna or egg salad.

Source: A Couple Cooks via Food Gawker


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