Looking for some new lunch ideas? We’ve been trying to think of some ways to mix up our lunch time to keep things interesting. Here’s a take on this chickpea salad, revamped for fall to incorporate apples. With a light, yogurt-based curry dressing, it’s a fresh alternative to a tuna or egg salad.
Try it for lunch in a sandwich or wrap, or as a snack spread on crackers. We originally devised the recipe to be a filling for cabbage wraps (using some beautiful cabbage from the market); however, they unfortunately had some logistical challenges. (Just how you get a leaf of raw cabbage to form an orderly roll, I’m not sure!). So, proceed at your own risk if you want to try that route.
Give it a try for a new way to look at lunch!
Curried Chickpea Salad
Makes 2 to 3 servings – double as necessary
Notes: All quantities are approximate – this recipe is very forgiving, so adjust to your own tastes! This tastes best when the dressing is freshly mixed in, so if you plan to bring it to work or prepare it without immediately serving, mix the dressing separately and add it before you serve. Same goes with the cashews – we generally keep out nuts and sprinkle them on before serving, since they get soggy in leftovers.
What You Need
1 can chickpeas (or about 1 1/2 to 2 cups cooked)
4 green onions
1/4 cup raisins or other dried fruit
3 tablespoons Greek yogurt
1/2 tablespoon mustard
1 tablespoon lemon juice
1 teaspoon curry powder
1/4 teaspoon kosher salt
Pinch cayenne (optional)
Squeeze of honey (optional)
Handful cashews, crushed
What To Do
1 Prepare the fresh ingredients: Drain and rinse the chickpeas (if canned); place them in a bowl and mash them a bit with a potato masher or fork until they break down in consistency. Core and chop the apple. Thinly slice the green onions. (If you’re making the salad ahead to eat later, sprinkle on a little lemon juice and store in a container until ready to eat.)
2 Make the dressing: Combine 3 tablespoons Greek yogurt, 1/2 tablespoon mustard, 1 tablespoon lemon juice, 1 teaspoon curry powder, 1/4 teaspoon kosher salt, a pinch of cayenne (if you like the heat), and a squeeze of honey. (If you’re making the salad to eat later, combine the dressing in a separate container and add when ready to serve.) Taste and adjust quantities as needed.
3 When ready to serve, mix the ingredients from Step 1 with those from Step 2; add 1/4 cup raisins. Just before serving, add crushed cashews if desired (they become soggy in leftovers, so we usually add only what we think we’ll eat).
Serve on crackers, or in a sandwich or wrap.