Curried Chicken and Garbanzo Salad

  • Yield: 4 servings

Ingredients

Sauteed Chickpeas:
1can Chickpeas, drained
1teaspoon Extra Virgin Olive Oil
1teaspoon Rice Wine Vinegar with garlic
1/2teaspoon sea salt
1teaspoon roasted minced garlic
Chicken salad:
2cups chopped Rotisserie Chicken
1teaspoon Curry powder, yellow
5 1/2tablespoons Light Mayonnaise
1teaspoon Louisiana Hot Sauce
2tablespoons White Onion, diced
1-- celery stalk, diced
-- Few leaves of fresh sage, chopped
-- Few leaves of fresh rosemary, chopped
-- Few leaves of fresh basil, chopped
1teaspoon Pine nuts
1teaspoon sea salt
1teaspoon ground black pepper
Individual Salad bowl:
1cup Romaine lettuce
2medium to Large slices homegrown tomatoes, if available
1/2teaspoon sea salt
1/2teaspoon ground black pepper

Instructions

  1. Heat olive oil in a skillet. Add chickpeas garlic and salt and cook until chickpeas are tender. Add rice wine vinegar.
  2. Combine chicken salad ingredients in a large bowl. Stir until well coated. Add chickpeas mixture and stir to combine.
  3. Place lettuce and tomato slices in 4 serving bowls. Sprinkle with salt and pepper. Divide the chicken mixture evenly among the bowls.
blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 318 other followers