Curried Chickpea Salad Pitas
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Recipe courtesy of Katie Lee Biegel

Curried Chickpea Salad Pitas

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  • Level: Easy
  • Total: 8 hr 20 min (includes pickling time)
  • Active: 20 min
  • Yield: 4 to 6 servings


Ryan’s Pickled Onions:


  1. Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
  2. Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan’s Pickled Onions.

Ryan’s Pickled Onions:

Yield: 1 pint
  1. Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.