Curry Chickpea Salad

Method3 steps · about 10 min

1. 1

   Step 1: Prepare the dressing first. Stir together the yogurt (1/3 cup), Dijon, honey (1 tsp), curry powder (1.5 tsp), and salt (1/8 tsp). Set the dressing aside.

   Uses 1/3 cup plain yogurt (regular or Greek) · 1/2 tsp Dijon mustard · 1 tsp honey · 1.5 tsp curry powder · 1/8 tsp salt

2. 2

   Step 2: Rinse and drain the canned chickpeas. Chop the cilantro (1/4 cup) and finely chop the red onion (1/4 cup). If you'd like to soften the flavor of the red onion, first slice it and then let the slices soak in cold water for about five minutes. Drain the onion, then finely chop.

   Uses 1 15-oz can chickpeas, rinsed and drained · 1/4 cup chopped cilantro · 1/4 cup finely chopped red onion · Cold water, for optional onion soaking

3. 3

   Step 3: Combine the chickpeas, chopped cilantro, chopped red onion, and the prepared dressing in a bowl. Stir to combine. If you prefer, you can slightly mash the chickpeas to create a different texture. Taste and adjust the salt or other ingredients to your liking. Serve cold.

   Uses drained chickpeas, chopped cilantro and red onion · curry yogurt dressing · Additional salt, to taste