Curried Chickpea Salad

Name: Curried Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 tins, drained (400g) Chickpeas; 1/3 cup (100g) Yogurt; 1 1/2 tsp (6g) Curry Powder; 1 carrot, grated (80g) Carrots; 2 slices, to serve (80g) Wholemeal Bread

Recipes · Lunch · Recipe, Typed Supps

The texture of a tuna sandwich filling, built entirely from a tin of chickpeas.

Allergens and patterns

Contains gluten, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

2 tins, drained (400g) Chickpeas — Roughly mashed, so some stay whole. Fibre and plant protein in a form that keeps for days.
1/3 cup (100g) Yogurt — The binder, in place of mayonnaise — about a tenth of the fat and a good deal more protein.
1 1/2 tsp (6g) Curry Powder — The whole flavour of the dish, and turmeric-based blends bring a little curcumin along.
1 carrot, grated (80g) Carrots — Sweetness and beta-carotene, and it keeps the mix from being one texture.
2 slices, to serve (80g) Wholemeal Bread — Or eat it straight from the bowl with a spoon, which is what usually happens.

Nutrition per serving

Calories: 396 kcal
Protein: 21.8g
Carbohydrate: 49.5g
of which sugars: 8.5g
Fat: 7g
of which saturated: 1.7g
Fibre: 21.2g
Sodium: 231mg

Method

Mash about half the chickpeas with a fork and leave the rest whole.
Stir through the yogurt, curry powder and grated carrot.
Season well and let it sit ten minutes before eating — the spice needs that time.