Curried Chicken and Garbanzo Salad

  • Yield: 4 servings


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


  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.
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