Curried Chickpea Salad


  • 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


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