Chickpea & Mango Curry Salad
Fridge:
1/2 cup Greek plain yogurt
2 tbs mayo
1 tbs Italian parsley, minced
3 tbs scallions, thinly chopped
Counter:
1 large mango, peeled and small diced
Pantry:
1- 1lb, 13 oz can of chickpeas, drained and washed
1/3 cup golden raisins
1/3 cup cashews, roughly chopped
1 1/2 tsp curry powder
1 tsp white wine vinegar
1/2 tbs honey
2 tbs mango jam
1/2 tsp salt
Tools:
1 large bowl
1 small bowl
Wooden spoon
Small whisk or fork
Cutting board
Chopping knife
Measuring cups/spoons
In large bowl add rinsed chickpeas, diced mango pieces, cashews, golden raisins, minced parsley and scallions. Mix well.
In small bowl add Greek yogurt, mayo, vinegar, mango jam, curry powder, honey, and salt. Whisk well. Pour this sauce (I like mine creamy so this makes a lot- use less if you want a drier salad) over the chickpea mixture. Mix well and serve right away or refrigerate. This will keep in the fridge for a week. I had mine on top of salad greens (no extra dressing needed) or you can wrap in lettuce wraps or whole wheat wraps for a handheld meal. It's great just eating out of Tupperware in front of the fridge- but who does that?! Enjoy it! Xo
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