Salads can sometimes get boring, so I’m always looking for ways to spice things up a bit. Case in point: my curried almond and chickpea salad.
This salad is inexpensive and quick to prepare, and it packs lots of protein, fiber and flavor. If you want to add leftover chicken, feel free. Tossing apple chunks into the mix also works well. Here’s my recipe:
6 T plain, low-fat yogurt
2 T extra virgin olive oil
½ t curry paste
1 t turmeric
1t garlic, minced
16 ounces canned chick peas (drained well)
4 ounces almonds, unsalted, whole
3 ounces dark raisins, soaked in hot water and drained
Chicory or red or green-leaf lettuce
2 large, whole wheat pita pockets, cut in half
Salt and pepper to taste
- Whisk together the yogurt and olive oil. When combined, stir in the curry paste, turmeric and garlic.
- Stir in the chickpeas, almonds and raisins until all ingredients are coated with the yogurt mixture.
- Line a large serving bowl with chicory or other lettuce. Top with chickpea mixture.
- Scoop mixture into pita pockets and serve.
Makes four servings