Chickpea Salad Sandwich

Name: Chickpea Salad Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 (15-ounce) can reduced sodium chickpeas (rinsed and drained); 3 tablespoons nonfat plain Greek yogurt; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon pure maple syrup or honey; 2 teaspoons curry powder (plus additional to taste); ½ teaspoon garlic powder; ½ teaspoon kosher salt; pinch ground black pepper; 2 stalks celery (finely chopped); 1 green onion (finely chopped, plus additional to taste or for garnish); ¼ cup roasted unsalted cashews (chopped (or swap almonds or sunflower seeds)); 3 tablespoons raisins (or golden raisins); For serving: pita,

Prep 15 min Serves 2 Source

Ingredients

1 (15-ounce) can reduced sodium chickpeas (rinsed and drained)
3 tablespoons nonfat plain Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure maple syrup or honey
2 teaspoons curry powder (plus additional to taste)
½ teaspoon garlic powder
½ teaspoon kosher salt
pinch ground black pepper
2 stalks celery (finely chopped)
1 green onion (finely chopped, plus additional to taste or for garnish)
¼ cup roasted unsalted cashews (chopped (or swap almonds or sunflower seeds))
3 tablespoons raisins (or golden raisins)
For serving: pita,

Steps

1
Place the chickpeas in a large mixing bowl and roughly mash with a fork. Leave a few bigger pieces for texture.
2
Add the Greek yogurt, lemon juice, maple syrup (or honey), curry powder, garlic powder, salt, and pepper. Mix well with a spoon. Taste and add additional salt, pepper, or curry powder to taste.
3
Mix in the celery, green onion, cashews, and raisins. Enjoy cold or at room temperature inside a pita, on toasted bread, dipped with crackers, or over a bed of greens.