Curried Chicken and Garbanzo Salad

  • Yield 4 servings


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