This easy chickpea salad has a wonderful savory/sweet curry dressing and loads of crunchy veggies. Plus, my secret ingredient (perfect for summer): ripe cherries! You can eat it in many ways, but I like it between crusty sourdough slices.
Ingredients
¼cupmayo
¼cupyogurt
1tablespoonmild curry paste
1tbsplemon
1tbsphoney
¼teaspoonkosher salt
¼teaspoonblack pepper
1can, 15 oz. chickpeas
2scallions, diced
½cupdiced celery
2tablespoonsfresh parsley
½cuppitted cherries, quartered
Toasted sourdough bread
Instructions
Combine mayo, yogurt, curry, salt, pepper, honey, and lemon in a medium bowl. Stir together well.
Drain and rinse chickpeas and add to dressing along with other ingredients. Optionally, you can lightly mash the chickpeas if you prefer that texture over whole chickpeas. I usually mash a few but leave most whole.
Taste the salad and adjust to your liking. Maybe an extra pinch of salt, etc.
When making a sandwich, toast bread and use a slotted spoon to scoop out chickpea salad, leaving any extra liquid behind.
Keep leftover chickpea salad in the fridge for up to 4 days.