Curried Chickpea Salad Pita Pockets
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
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Cooking tools:
- Potato masher
- Skillet
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Spatula
- Fork
- Spoon
- Airtight container
Ingredients
- 2 Tbsp Almonds, sliced
- 1/2 cup Sour cream (sub plain yogurt)
- 3 Tbsp Mayonnaise
- 2 tsp Curry powder, mild
- 1 stalk Celery, thinly sliced
- 2 Tbsp Cilantro leaves, chopped
- 2 cans Beans, garbanzo (14 oz / 397 g), drained and rinsed
- 2 Tbsp Currants (opt) (sub golden raisins)
- 1 Tomatoes, medium, thinly sliced
- 4 leaves Lettuce, green leaf
- 4 Pita pockets / rounds
- 12 oz Baby carrots
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