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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Curried Chickpea Salad Pitas Recipe

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This recipe for Curried Chickpea Salad Pitas is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup mayonnaise

1/4 cup plain yogurt

2 tablespoons fresh lemon juice

2 teaspoons curry powder

2 teaspoons honey

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

2 (15.5 ounce) cans chickpeas, rinsed and drained

1/4 cup golden raisins

2 tablespoons cilantro, chopped

4 to 6 pieces pita bread, for serving

Packaged slaw mix, for serving

Ryan’s Pickled Onions, for serving (recipe follows)
Ryan’s Pickled Onions:

1 large red onion, sliced

1/4 cup apple cider vinegar

1/4 cup white vinegar

2 tablespoons sugar

1 tablespoon black peppercorns

2 teaspoons salt
Directions:
Directions:
Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan’s Pickled Onions.
Ryan’s Pickled Onions:
Yield: 1 pint
Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
8 hr 20 min

 

 

 

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