Chickpea Salad Sandwich

About This Recipe

This chickpea salad sandwich recipe is packed with big flavors and contrasting textures. You'll love it for easy meal prep lunches all week!

Ingredients

• 1 (15-ounce) can reduced sodium chickpeas (rinsed and drained)
• 3 tablespoons nonfat plain Greek yogurt
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon pure maple syrup or honey
• 2 teaspoons curry powder (plus additional to taste)
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• pinch ground black pepper
• 2 stalks celery (finely chopped)
• 1 green onion (finely chopped, plus additional to taste or for garnish)
• ¼ cup roasted unsalted cashews (chopped (or swap almonds or sunflower seeds))
• 3 tablespoons raisins (or golden raisins)
• For serving: pita,

Instructions

1. Place the chickpeas in a large mixing bowl and roughly mash with a fork. Leave a few bigger pieces for texture.
2. Add the Greek yogurt, lemon juice, maple syrup (or honey), curry powder, garlic powder, salt, and pepper. Mix well with a spoon. Taste and add additional salt, pepper, or curry powder to taste.
3. Mix in the celery, green onion, cashews, and raisins. Enjoy cold or at room temperature inside a pita, on toasted bread, dipped with crackers, or over a bed of greens.