Sunday, June 22, 2008

Curried Chickpea Salad

Today was a rare day where a) we all ate lunch and b) ate the same thing at the same time. Weekends can be so unpredictable and we sometimes eat on the run, or just eat little bits and pieces throughout the day. But today I was craving this salad that we'd had recently and I already had a trip planned to my favorite little produce store, so I made sure to pick up the items I'd need to make this.

I found the idea for this in Better Homes & Gardens magazine - they didn't have a recipe but more of a "try this combination" sort of thing. The mix of the sweet grapes with the curry and cayenne is fantastic and on a hot Sunday afternoon it was just the right kind of lunch.

Curried Chickpea Salad
3 cans garbanzo beans, rinsed and well drained
1 bunch green onions, sliced
1 large red bell pepper, diced
1 large carrot, finely shredded
1-2 cups red grapes, halved (I like putting a lot of grapes - put in whatever looks good to you!)

Dressing: plain fat-free yogurt, honey or agave nectar, salt, curry power and cayenne

I didn't measure the dressing - I probably used about 1 cup of yogurt, 1-2 tablespoons honey, a generous amount of curry and salt and cayenne to taste.

I think this one will be in heavy rotation this summer since everyone in the family likes it!

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