It’s terrific to be able to blog once more. Thanks again to Klaus for fixing the technical problem on my blog. And thanks to all the readers who kept returning to my blog and your comments below.
Here’s a very simple and tasty chickpea salad recipe that I came across the other day. I had all the ingredients readily available and didn’t have to worry about doing some extra grocery shopping. Not only is the salad easy to put together, it’s flavorsome. The best part of the salad, to me, was the curry powder ingredient. It brought the taste of the other ingredients in the salad together. Oh, so delicious! I ate the salad with pita bread but I could have eaten it alone, with no bread to distract me. Perhaps, I’ll do that next time. This is a perfect salad for a hot summer day.
Curried Chickpea Salad
from Let’s Dish
1 (15.5 oz.) can chickpeas, drained and rinsed
1 garlic clove, minced
1/2 teaspoon curry powder
1 stalk celery, chopped
1/4 cup red onion, finely chopped
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro
Salt and pepper to taste
In a medium size mixing bowl combine chickpeas, garlic, curry powder, celery, onion, mayonnaise, lemon juice, cilantro, salt and pepper to taste.
Let’s Dish [note:]
I’m always on the look-out for healthy, protein packed lunches, and this chickpea salad fits the bill. It’s also great as a pita filling, or even between some slices of whole grain toast (you may want to mash it up a bit first). If you don’t care for curry, you can leave that out, and dill is great in place of the cilantro.