From the Pantry Butler kitchen

Curried Chickpea Salad

6 servings

Curried Chickpea Salad

This dish can be served on whole wheat bread, on a bed of lettuce, or as a dip with your favorite veggies! USDA MyPlate Kitchen — Penn State Extension — Nutrition Links Program (public domain), via myplate.food

Ingredients

  • 2 cans (15 ounces each) chickpeas, low-sodium, rinsed and drained
  • 1/2 cup celery, diced
  • 1/2 cup apple, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cranberries, dried
  • 1/4 cup mayonnaise, low fat
  • 1 teaspoon dijon mustard
  • 2 teaspoons curry powder
  • 1/4 teaspoon thyme, dried
  • 1/8 teaspoon black pepper, ground
  • salt — 1/2 teaspoon, optional

Method

  1. Wash hands with soap and water.
  2. Add the chickpeas to a large bowl and mash with a potato masher.
  3. You can mash them to be as smooth or coarse as you desire.
  4. Add all of the remaining ingredients to the bowl and mix until everything is combined.

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