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Curried Chickpea Salad Pitas

Chickpeas mashed with celery, shallot and parsley, bound with mayonnaise and seasoned with curry powder and turmeric, then tucked into pita halves with greens and tomato. It keeps well in the fridge, so it doubles as a lunch to pack.

Makes: 4 sandwiches · main · vegetarian

Ingredients

  • 15 ounce chickpeas, drained and rinsed
  • 1 rib celery, finely chopped
  • 2 tablespoon shallot, finely chopped
  • 2 teaspoon fresh flat leaf parsley, finely chopped
  • ½ cup mayonnaise, vegetarian or standard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon curry powder
  • ½ teaspoon ground turmeric
  • fine sea salt and freshly ground black pepper, to taste
  • 1 cup greens, such as iceberg, romaine, or watercress (optional)
  • 1 piece tomato, large, ripe, seeded and cut into 1/2-inch dice (optional)
  • 4 piece whole wheat pita, tops cut off (optional)

Method

  1. Coarsely mash the chickpeas, celery, shallots and parsley together with a potato masher or large fork in a medium bowl. Be careful not to overdo it or the chickpeas will become mushy. Add the mayonnaise, vinegar, curry powder, and turmeric and mix well. Season to taste with the salt and pepper. (The salad can be covered and refrigerated for up to 3 days.)
  2. Divide the salad, greens and tomato equally among the pitas and serve.

Notes

The salad can be covered and refrigerated for up to 3 days.