Chickpea Salad with Curried Yogurt Dressing

By devogirl

egetarian Times November 2015

Ready in minutes, this lunch salad can be dressed up with a little cranberry sauce or chutney to give it some holiday flavor. Serve over a bed of greens, in lettuce wraps, or in a pita or sprouted-bread sandwich. The dressing works well on other sandwiches too, so you might want to double the recipe to have some on hand.

nutritional information
Per Per 1 1/2cup serving:
Calories: 366
Protein: 18 g
Total Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 56 g
Cholesterol: 3 mg
Sodium: 348 mg
Fiber: 12 g
Sugar: 22 g

Gluten-Free

Ingredients

• Dressing
• 1 cup plain low-fat Greek yogurt
• 1 tablespoon lemon juice
• 1 1/2 tsp. curry powder, or more to taste
• 1/4 teaspoon cayenne pepper, optional
• Salad
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1 red apple, diced (1 cup)
• 2 stalks celery, diced (1/2 cup)
• 1/2 cup fresh parsley, chopped
• 1/3 cup raisins
• 2 green onions, thinly sliced (1/4 cup)
• 1/4 cup walnuts, chopped
• 2 lemon wedges, for serving

Details

Servings 4
Cooking time 30mins
Adapted from vegetariantimes.com

Preparation

Step 1

1. To make Dressing: whisk together yogurt, lemon juice, curry powder, and cayenne (if using) in small bowl.

2. To make Salad: Toss together chickpeas, apple, celery, parsley, raisins, green onions, and walnuts in large bowl. Gently fold in Dressing. Season with salt and pepper, if desired. Serve with lemon wedges.

Makes 4 servings

Prep time: 30 minutes or less