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Curry Chickpea Salad Sandwich. NO MAYO! An easy, healthy recipe made with Greek yogurt, mashed chickpeas, and layers of delicious flavors and ingredients like curry and cashews.
Ingredients
1 15- ounce can reduced sodium chickpeas — rinsed and drained
3 tablespoons nonfat plain Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure maple syrup or honey
2 teaspoons curry powder — plus additional to taste
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
pinch black pepper
2 stalks celery — finely chopped
1 green onion — finely chopped, plus additional to taste or for garnish
1/4 cup roasted unsalted cashews — chopped (or swap almonds or sunflower seeds)
3 tablespoons raisins — or golden raisins
For serving: pita — toasted bread, crackers, and/or a big bed of greens
Instructions
Place the chickpeas in a large mixing bowl and roughly mash with a fork. Leave a few bigger pieces for texture.
Add the Greek yogurt, lemon juice, maple syrup (or honey), curry powder, garlic powder, salt, and pepper. Mix well with a spoon. Taste and add additional salt, pepper, or curry powder to taste.
Mix in the celery, green onion, cashews, and raisins. Enjoy cold or at room temperature inside a pita, on toasted bread, dipped with crackers, or over a bed of greens.
Recipe Notes
Store leftovers in the refrigerator for 3-4 days.
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