Tuesday, March 1, 2016

Chickpea & Mango Curry Salad

Sometimes I have ideas for this blog and I think "meh" it might not turn out that great and so I don't make them. Thank goodness I went against my instinct and made this salad because it was delicious!! I want to eat this on salad greens, in lettuce wraps, in regular wraps, on bread- anything I can put this in or on, I want it! I really thought it was going to be mediocre but boy was I wrong. It's delicious and very hearty and filling. It's pretty much going to be my vegetarian option for chicken salad from now. And you can use vegan mayo and coconut yogurt in order to make it vegan- just as delicious! Plus you can make this on a Sunday and it keeps all week- great for taking to work for lunch. I could go on and on about this salad but just trust me and make it...like right now.

Chickpea & Mango Curry Salad 

1/2 cup Greek plain yogurt
2 tbs mayo
1 tbs Italian parsley, minced 
3 tbs scallions, thinly chopped 

1 large mango, peeled and small diced 

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 

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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