Curry Chik'n Salad
Try this healthier twist to traditional chicken salad. Made with chick peas, vegan yogurt, apples, and grapes. Inspired by a curried chicken salad I loved from a tea room I frequented. So delish! A great source of protein, fiber, vitamins & minerals.
1- 6 oz container vegan yogurt (ex. almond or coconut plain yogurt)
2 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
½ teaspoon turmeric
1 teaspoon curry
2 clove garlic, minced
1 can chick peas, mashed
2 small celery stalks, diced
¼ cup red onion, diced
1/2 green apple, peeled, cored and diced
10 grapes, quartered
sea salt and pepper, to taste
1 cup mixed greens
5 whole wheat tortillas
1. In a small bowl, mix the yogurt, vinegar, mustard, turmeric, and garlic. Set aside.
2. In a separate bowl, mix the chickpeas, celery, onion, green apple, and grapes.
3. Add the yogurt mix to the chicken or chickpeas and toss to combine. Season with salt and pepper to taste.
4. Place whole wheat tortilla on plate. Top with greens and or chick’n salad mix. Wrap tortilla like a burrito.
Place toothpicks through the wrap towards both ends to hold in place once sliced.
Dried apricots or cranberries can be used in place of grapes or apples.
Add 1/4 cup slivered almonds for a little crunch and extra protein.
Serve with whole grain crackers (my favorite is Garlic Triscuits) instead of a wrap.