CURRY CHICKPEA SALAD PITAS WITH APPLE SLAW

INGREDIENTS

Curry chickpea salad:

1 lb yellow potatoes, cut into bite-sized cubes

1 1/2 cups cooked chickpeas*

2 stalks celery, diced (~2 cups)

3/4 cup red bell pepper, diced

2 green onions, diced

1 teaspoon coconut oil**

1/2 cup red onion, minced

1 teaspoon cumin seeds

3/4 teaspoon Madras curry powder

1/4 teaspoon coriander

1/4 teaspoon ground tumeric

1/2 cup Greek-style yogurt

1 tablespoon lemon juice

1/2 - 3/4 teaspoon salt (to taste)

Apple cilantro slaw:

2 apples, peeled

1-2 tablespoons cilantro

1-2 tablespoons lemon juice

For serving:

6 pita (gluten-free, if desired)

6 pieces of lettuce

DIRECTIONS

Curry chickpea salad:

Add ~2" of water to a pot fitted with a steamer basket. Bring to a boil. Add cubed potatoes and steam (covered) until the potatoes are soft enough to poke with a fork (approximately 10 minutes). To a large bowl, add steamed potatoes, chickpeas, celery, red pepper and green onions.

In a saucepan, heat oil over medium-high heat. Once the oil is melted, add red onions. Cook for 3-5 minutes until soft. Add cumin seeds and toast until fragrant (1-2 minutes). Stir regularly to avoid burning. Add the Madras curry powder, coriander and turmeric. Cook for 1 minute.

Transfer cooked onion and spices to a small bowl. Add yogurt and lemon juice and whisk together. Pour the spiced yogurt mixture into the bowl of potatoes, chickpeas and vegetables. Use a spoon to stir until the yogurt is well incorporated into the mixture. Season with salt.

Scoop filling into pita and add fresh lettuce. Serve with apple cilantro slaw, and any other fresh vegetables of your choice.

Apple cilantro slaw:

Thinly slice apples into strips. Give the cilantro a rough chop. Add lemon juice and cilantro to taste. Stir to mix. Serve alongside curry chickpea salad.

Source>>CURRY CHICKPEA SALAD PITAS WITH APPLE SLAW@naturalgirlmodernworld

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