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Chickpea Curry Salad

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Ingredients  

  • 1 can of chickpeas drained and dried
  • ½ cup of Greek yogurt
  • 1 tbsp curry powder
  • 1 tsp hot honey
  • juice of 1 lemon
  • 2 stalks celery
  • ½ cup grated carrots
  • 4 stalks of green onion
  • 2 tbsp currants
  • 2 tbsp almonds
  • 1 teaspoon pecans
  • 1 tbsp parsley
  • 1 large piece of lavash bread or 2 soft tortilla wraps
  • 2 big handfuls of spinach or whatever greens you have

Instructions 

  • In a large bowl, combine your yogurt, curry powder, and hot honey. Very finely mince your preserved lemon and add to your bowl. Salt and pepper it to taste
  • Stir in your chickpeas with a fork. Mash about half of them into the dressing to break up the texture a bit.
  • Finely dice your celery and green onions. Give the carrots and parsley a rough chop too. Add them to the main bowl.
  • give your almonds and pecans a rough chop. Add them to a small saucepan on low-medium heat until you can smell them get toasty, about 3-4 minutes. Add them in too.
  • Add your currants and give everything one last big stir to combine. Slice your lavash bread in half. On one third of your wrap, add a handful of kale (after you’ve squeezed it a bit. You do massage your kale, right?). Top it off with a heap of your chickpea salad and fold away from yourself. Pull the sides in to meet the center and roll to seal.