Curried Chickpea Salad Pita Pockets
with baby carrots
This recipe first appeared in a meal plan as the vegetarian option for our curried chicken salad, but it got such great reviews that we wanted to feature it as the main event. Chickpeas make a surprisingly great plant-based stand-in for chicken in this meal that makes great lunch leftovers.
Ingredients
- Almonds, sliced - 2 Tbsp
- Sour cream - 1/2 cup (sub plain yogurt)
- Mayonnaise - 3 Tbsp
- Curry powder, mild - 2 tsp
- Celery - 1 stalk , thinly sliced
- Cilantro leaves - 2 Tbsp , chopped
- Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
- Currants (opt) - 2 Tbsp (sub golden raisins)
- Tomatoes, medium - 1 , thinly sliced
- Lettuce, green leaf - 4 leaves
- Pita pockets / rounds - 4
- Baby carrots - 12 oz
Prep
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Toast almonds - Heat a small skillet over medium heat. Add almonds and toast, stirring frequently, until light golden brown, 4 to 5 minutes. (Can be done up to 5 days ahead)
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Make curry sauce - Whisk together sour cream, mayonnaise, curry powder, and some salt and pepper. (Can be done up to 5 days ahead)
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Celery - Thinly slice celery. (Can be done up to 5 days ahead)
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Make chickpea salad - Chop cilantro. Drain and rinse beans. Transfer beans to a mixing bowl and mash with a fork or masher. Add almonds, celery, cilantro, and currants (if using). Add curry sauce until the chickpea salad is as creamy as you’d like it. (Note: You likely will not need to add all of the sauce, so reserve any that remains.) (Can be done up to 3 days ahead)
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Tomatoes / Lettuce - Prep as directed.
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Make
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Halve pita pockets and toast in a toaster or under the oven’s broiler for about 2 minutes.
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Give chickpea salad a stir. Taste and season with some salt and pepper. (If the salad was made ahead, you may want to add a bit more curry sauce.)
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Fill pita pockets with tomatoes, lettuce, and chickpea salad.
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Serve pitas with carrot sticks on the side. Dip carrots in any curry sauce that wasn’t used in the chickpea salad. Enjoy!
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