Recipe: Curried Chickpea Salad

Ingredients:

• 1 15-ounce can no salt added chickpeas, rinsed and drained
• ½ cup plain nonfat Greek yogurt
• 1 teaspoon curry powder
• ½ teaspoon granulated garlic powder
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground black pepper
• ½ cup shredded carrot
• ½ cup diced celery
• ¼ cup diced red onion
• ¼ cup unsweetened golden raisins

Instructions:

1. In a large bowl, stir together chickpeas, nonfat Greek yogurt, curry powder, granulated garlic powder, ground turmeric and black pepper.
2. With a potato masher or the back of a fork, gently mash chickpeas until desired consistency is met.
3. Stir in carrots, celery, red onions, and golden raisins and continue mashing until desired texture is met. Another dollop of Greek yogurt can be added for a smoother consistency.
4. Chill until ready to serve.

Pritkin Chef’s Tips

• Serve this Curried Chickpea Salad mix on low sodium whole grain bread, tortilla or wrap it up with a piece of iceberg lettuce.
• If you like your chickpea salad a bit spicier, add in one tablespoon diced  jalapeño or ½ teaspoon cayenne powder.
• Add diced red apple or halved red grapes, for a bit more sweetness and crunch.

Makes 6 – 1/2 cup servings
Recipe Source: Pritkin Intensive Cardiac Rehab