Filed under Salads, Vegetarian
1 (15.5 oz.) can chickpeas, drained and rinsed
1 garlic clove, minced
1/2 teaspoon curry powder
1 stalk celery, chopped
1/4 cup red onion, finely chopped
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro
Salt and pepper to taste
In a medium size mixing bowl combine chickpeas, garlic, curry powder, celery, onion, mayonnaise, lemon juice, cilantro, salt and pepper to taste.
I'm always on the look-out for healthy, protein packed lunches, and this chickpea salad fits the bill. It's also great as a pita filling, or even between some slices of whole grain toast (you may want to mash it up a bit first). If you don't care for curry, you can leave that out, and dill is great in place of the clilantro.
Who Dished It Up First
Adapted from allrecipes.com
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