Chickpea Salad with Curried Yogurt Dressing

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  • 1 (15 ounce) can chickpeas, drained
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red pepper
  • 2 plum tomatoes, seeded, drained and diced
  • 1/3 cup currants
  • 1/4 cup chopped red onion
  • 1/3 cup yogurt, drained
  • 1/3 cup┬áprepared Madras curry sauce


Combine chickpeas, carrots, pepper, tomato, currants and onion. Stir to combine.
In a separate small bowl, mix together yogurt and curry sauce.
Pour over vegetables and stir to combine.
Refrigerate for 2 hours before serving.

This is a great side to any Indian dish.

Recipe from Central Market Poulsbo - Culinary Resource Center
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