Makes approximately 4-5 servings · Adapted from Hannah Magee, RD
1 19 oz. can chickpeas, drained and rinsed
1/2 cup raisins(optional)
1/2 cup red bell pepper, diced
2 medium celery stalks, diced
3 medium green onions, finely chopped
1/4 cup mayonnaise
1/4 cup plain greek yogurt
2 teaspoons lemon juice
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt & pepper, each
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, curry powder, garlic powder, salt, and pepper. Set aside.
- Drain and rinse a can of chickpeas. Place chickpeas in a large mixing bowl and add the curry dressing. Mix thoroughly with the chickpeas, gently mashing up the chickpeas as you mix. Use the back of a fork or a potato masher for this.
- Add the red bell pepper, celery, green onions, and raisins to the curry chickpea mixture and mix well to combine. Taste and season with additional salt and pepper as needed.
- Enjoy curry chickpea salad on its own or in a sandwich, wrap, or over a bed of greens. Store leftovers in an airtight container in the fridge for up to 4 days.