Curried Chickpea Salad

15 min · Serves 6

Based on a recipe from Penn State Extension Nutrition Links Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2 canschickpeas, low-sodium, rinsed and drained
• ½ cupcelery, diced
• ½ cupapple, diced
• ¼ cupred onion, diced
• ¼ cupdried cranberries
• ¼ cuplow fat mayonnaise
• 4.9 mldijon mustard
• 9.9 mlcurry powder
• 1.2 mldried thyme
• 0.6 mlground black pepper
• 2½ mlsalt (optional)

How to cook it

1. Place the rinsed and drained chickpeas into a large mixing bowl.
2. Mash the chickpeas with a potato masher for 1 to 2 minutes until coarsely broken down with some whole chickpeas remaining.
3. Add the diced celery, diced apple, diced red onion, dried cranberries, low fat mayonnaise, dijon mustard, curry powder, dried thyme, ground black pepper, and salt, if using, to the bowl.
4. Stir with a spoon for about 1 minute until all ingredients are evenly coated and thoroughly combined, then serve.

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