Canada's food guide
Curried chickpea salad
This creative twist to chickpea salad has a pleasant and light boost of spice. Serve on its own, in a pita or as a sandwich with romaine lettuce!
Prep time
20 min
Cook time
0 min
Servings
4
Ingredients
- 1 can (540 mL/19 oz) lower sodium chickpeas, drained and rinsed
- 45 mL (3 tbsp) lower fat yogurt
- 60 mL (¼ cup) diced celery
- ¼ red onion, diced
- 60 mL (¼ cup) raisins
- 1 tomato, diced
- 2 mL (½ tsp) curry powder
- 15 mL (1 tbsp) apricot jam (optional)
- 7 mL (½ tbsp) lemon juice (about ½ lemon)
- 1 mL (¼ tsp) black pepper
- Pinch of salt
Directions
- In a large bowl, place chickpeas and roughly mash with a fork or potato masher.
- Add all remaining ingredients and toss to combine.
- Cover and marinate in the refrigerator for 10 to 15 minutes.
Learn about food safety.
Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.
Tips
- Do your kids love burgers? This salad would be a perfect side dish. Ask little chefs to measure out ingredients and mix them together.
- Try lower sugar peach jam or a drizzle of honey if apricot jam is unavailable.
- Switch up the beans – try kidney beans or pinto beans instead of chickpeas.
- Remember, a little salt goes a long way. Taste the food before adding any salt.
