Curry powder adds a boost of spice to this creative twist on a chickpea salad.
1 lower sodium chickpeas, drained and rinsed (540 mL/19 oz)
45 ml lower fat yogurt
60 ml diced celery
¼ red onion, diced
60 ml raisins
1 tomato, diced
2 ml curry powder
15 ml apricot jam (optional)
7 ml lemon juice (about ½ lemon)
1 ml black pepper
1 Pinch of salt
1
In a large bowl, place the chickpeas and roughly mash with a fork or potato masher.
2
Add all remaining ingredients and toss to combine.
3
Cover and marinate in the refrigerator for 10 to 15 minutes.
Chef’s Tip
Serve on its own, in a pita or as a sandwich with romaine lettuce!
Mix it up
Try lower-sugar peach or apricot jam or a drizzle of honey.
Ingredients
1 lower sodium chickpeas, drained and rinsed (540 mL/19 oz)
45 ml lower fat yogurt
60 ml diced celery
¼ red onion, diced
60 ml raisins
1 tomato, diced
2 ml curry powder
15 ml apricot jam (optional)
7 ml lemon juice (about ½ lemon)
1 ml black pepper
1 Pinch of salt