Curried Chick-un Apple Salad

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I recently moved to Seattle, and while the hot summer days have been a pleasant surprise to me, I have definitely found myself in an unfamiliar predicament.

Due to typical weather conditions, it is more common for apartments here to not have AC. While the eco-conscious nerd in me may be cheering, the kitchen-scientist in me is melting. I live alone in a rather small apartment, so when I turn on the oven to cook or bake, my entire apartment too takes on this oven identity, and I end up roasting myself with along my veggies.

Something had to give. So I wracked my brain and suddenly remembered one of my favorite college time appliance-free STAPLES.

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And now I will share this time [life] – saving recipe with all of you.
To be enjoyed…with or without AC.

Curried Chick-un Apple Salad

Prep Time: 15 mins | Cook Time: 0 mins! | Total Time: 15 mins
Makes: approx. 3 cups of salad 

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INGREDIENTS:

  • 1 can of chickpeas
  • 1 Granny Smith apple, chopped
  • 1 Persian cucumber or 1/2 medium cucumber, chopped
  • 1 medium carrot, chopped or shredded
  • 3 Tbsp red onion, diced
  • 1/4 cup walnuts, chopped
  • 1/4 cup raisins
  • 1/2 cup plain greek yogurt
  • 2 Tbsp dijon mustard
  • Juice of 1/2 a lemon
  • 1 Tbsp curry powder
  • salt and pepper to taste
INSTRUCTIONS:

  1. Rinse the chickpeas and dump in a large bowl. With a fork or potato masher (but who really has a separate potato masher), smash at least half the chickpeas, leaving the rest in larger chunks for texture.
  2. In a small bowl, whisk together the greek yogurt, mustard, lemon juice, curry powder, salt and pepper.
  3. Add this plus all the remaining chopped ingredients to the chickpeas and stir until combined.  You can always adjust the spices and consistency with more/less greek yogurt to desired.
  4. ENJOY your chick-un salad scooped on salad, smashed on toast, wrapped up in a tortilla or as a tasty dip with crackers or chips.

 

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