- 1 can chickpeas (or about 1 1/2 to 2 cups cooked)
- 1 apple
- 4 green onions
- 3 tablespoons Greek yogurt
- 1/2 tablespoon mustard
- 1 small clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon curry powder
- 1/2 teaspoon ginger
- 1/4 teaspoon kosher salt
- Pinch cayenne
- Squeeze of honey
- 1/4 cup raisins or other dried fruit
- 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.
Make the dressing: Combine yogurt, mustard, garlic, lemon juice, curry powder, ginger, salt, cayenne, and honey. (If you’re making the salad to eat later, combine the dressing in a separate container and add when ready to serve.) Taste and adjust quantities as needed.
When ready to serve, combine chickpea mixture, dressing, raisins, and nuts. Serve on crackers, or in a sandwich or wrap.
From A Couple Cooks. Serves 2-3