This is a light a tasty salad that can be used in a variety of ways. Have it as a side dish or have it in a pita with some lettuce!
Ingredients
- 1 can (540 mL/19 oz) lower sodium chickpeas, drained and rinsed
- 45 mL (3 tbsp) lower fat yogurt
- 60 mL (¼ cup) diced celery
- ¼ red onion, diced
- 60 mL (¼ cup) raisins
- 1 tomato, diced
- 2 mL (½ tsp) curry powder
- 15 mL (1 tbsp) apricot jam (optional)
- 7 mL (½ tbsp) lemon juice (about ½ lemon)
- 1 mL (¼ tsp) black pepper
- Pinch of salt
Directions
- In a large bowl, place chickpeas and roughly mash with a fork or potato masher.
- Add all remaining ingredients and toss to combine.
- Cover and marinate in the refrigerator for 10 to 15 minutes.
Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.
For more recipes that follow Canada’s Food Guide, check out Health Canada’s recommendations: Canada’s Food Guide Recipes.
