Try this Curry Chickpea Salad recipe, or contribute your own.
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1. Prepare the dressing first. Stir together the yogurt, Dijon, honey, curry powder, and salt. Set the dressing aside.
2. Rinse and drain the canned chickpeas. Chop the cilantro and finely chop the red onion. If you'd like to soften the flavor of the red onion, first slice it and then let the slices soak in cold water for about five minutes. Drain the onion, then finely chop.
3. Combine the chickpeas, chopped cilantro, chopped red onion, and the prepared dressing in a bowl. Stir to combine. If you prefer, you can slightly mash the chickpeas to create a different texture. Taste and adjust the salt or other ingredients to your liking.
4. Put filling in pita pockets.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 969 | ||
Calories from Fat: 129 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 395mg | 14 % | |
Potassium 2061mg | 54 % | |
Total Carbohydrate 166.6g | 49 % | |
Dietary Fiber 38.7g | 155 % | |
Sugars, other 127.9g | ||
Protein 48.6g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 969
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