I know, I know. It’s been forever since I’ve posted any new recipes on here. It’s been a busy year with selling a house, buying a house, moving and getting settled in a new town. So, I promise I’ll try to share some yummy creations on a more regular basis. I found a neat recipe for curried chickpea sandwiches online somewhere and thought they sounded good. However, never to leave a recipe as the original, I played around with it and came up with a new creation. We enjoyed this for dinner one night after a long night of dog walking at the shelter. I made the salad earlier in the day so it was ready to spoon into pitas as soon as I got home. If you don’t want to use a mix of beans – no worries. I just happened to have a bunch leftover after making some homemade veggie burgers, so I combined them. You could just as easily use a couple can of any of these beans, drained and rinsed. I think this salad would be great in a whole wheat tortilla, too, if you don’t have pitas. Enjoy!
- 1/2 can of black beans, drained and rinsed
- 1/2 can garbanzo beans, drained and rinsed
- 1/2 can of white beans (I used navy, but cannellini would work), drained and rinsed
- 1 rib of celery, chopped fine
- 1 small to medium shallot, chopped fine
- A couple teaspoons chopped fresh parsley
- 1/4 cup plain, nonfat Greek yogurt
- 1/4 cup mayo (I had olive oil mayo on hand)
- 1 T red wine vinegar
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- A handful of chopped raisins, currants or dried cranberries (dried apricots would probably be great, too!)
- salt and pepper to taste
- Greens: spinach, baby kale, spring mix, etc.)
- Alfalfa sprouts or radish sprouts
- Sprouted wheat pitas – 3 – 4 depending on how full you get the pitas
Combine the beans in a bowl. Mash them slightly with a fork or potato masher. Add in the celery, shallots and parsley. Stir. Add the yogurt, mayo, vinegar, curry powder, turmeric and dried fruit. Stir and give it a taste. Add salt and pepper to your taste. Stir again.
Warm your pitas in the micro or oven. Cut pitas in half. Divide the beans among the pita halves. Stuff some sprouts and greens in with the beans. Done! Time to eat.
We had leftovers that turned into a lunch. It was great in the fridge for three days, no problems.