Creamy Curried Chickpea Salad

1 tsp olive oil
1/4 small onion, diced small
1/2 tsp curry powder
a dash or two of ground cayenne pepper
a dash of salt
1/2 tsp or so of agave nectar
approximately 1 cup of chickpeas (half a can or so)
1 tbsp dried currants
1 small apple, diced
1 1/2 tbsp fat free Fage Greek yogurt
1/2 tsp mustard (brown or dijon)
1/8 cup cashews, roughly chopped

Heat olive oil on medium heat. Add onion, curry powder, cayenne pepper, salt, agave nectar. Cook for 1 minute while lightly mashing some of the chick peas (don't purree, mixture will be lumpy and have some whole ones still). Add chick peas and stir. Cook for a couple of minutes until everything is incorporated.

Meanwhile dice the apple and put it in a bowl. Add currants. Remove chickpea mixture from heat and add it to the bowl. Allow chickpeas to cool a little before adding greek yogurt and mustard. Mix everything together. Season additionally if needed. Mix in cashews before serving (cashews can get mushy if mixed in far in advance, so do this right before eating).

Pair with a nice green salad or serve it on a sandwich in place of tuna/egg salad.

For a vegan version, use vegan sour cream instead of Greek yogurt.

Serving Size: Makes 2 small servings - like a scoop of chickpea salad to accompany a larger salad

Number of Servings: 2

Recipe submitted by SparkPeople user JBARNOFSKI.