Curried Chickpea Salad

Want something light and filling for lunch one day? Try my Curried Chickpea Salad. It has a nice sweet and semi spicy flavor. There isn’t anything heavy about it, so it can stand alone as a healthy meal or act as a side dish along side chicken or fish. The dressing is made with mango chutney and Greek yogurt. I suggest mixing those two ingredients together in a separate bowl before folding it into the chickpeas. Let me know your thoughts on the flavor!

Curried Chickpea Salad

Serves 6-8

2 14oz cans of chickpeas
4 sprigs of green onion
3 cloves chopped garlic
1 cup chopped cilantro
2 tbsp of Madras curry powder
1 package dried SunMaid tropical fruit bits, chopped
1/4 cup Greek yogurt
2 tbsp Patak brand sweet mango chutney (more depending in your taste of sweetness)
Juice of half of lemon
Salt and pepper to taste

1. Mix first 6 ingredients together in a bowl.
2. In a separate bowl mix together the chutney and the Greek yogurt. Fold into the chickpeas. Add the lemon juice.

Allow to chill in the fridge for an hour before serving.



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