Chickpea- cook for your life
Servings: 8
Prep time: 20

This yummy, easy salad is a cross between a vegetarian ‘chicken’ salad, and a Western relation of the North Indian street food chana chaat, that combines chickpeas with yogurt and spices among other things. For something that’s such a mix of metaphors, it’s really delicious, plus for cancer survivors and patients it contains probiotics from plain yogurt and antioxidant turmeric to give a boost to the system.

Preparation

  1. In a large bowl, whisk together yogurt, lime juice, olive oil, turmeric and coriander. Season with salt and pepper.
  2. Add half of chickpeas to bowl. Using a potato masher, mash chickpeas into dressing. Add remaining chickpeas, celery and raisins to bowl. Stir to combine and season with salt and pepper.
  3. Chill at least 2 hours before serving.

Ally Zeitz, Drexel Food Lab


Ingredients:

  • ¼ cup Greek yogurt
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground coriander
  • 2 16-ounce cans chickpeas, drained and rinsed
  • ½ cup chopped celery
  • ¼ cup raisins
  • salt and pepper to taste

Nutritional Information

Calories

213 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

3 g

Carbohydrates

30 g

Sugar

8 g

Fiber

8 g

Protein

9 g

Sodium

328 mg

*per serving


Ann's Tips and Tricks

If you want to add a taste of South Asia, drizzle a little sour tamarind sauce over it.

 


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