Curried Chickpea Salad

I know I've said this before, but why don't I make curry dishes more often? It must be those kids of mine, as they loved curry in their baby food, right now, they're still not the biggest fans of it, so I end up making them a separate meal (which I never like doing, simply out of principal ... and yes, I do put curry in their baby food).

Since I was having my curry craving and I knew I would be spending time making a separate meal, I decided my curry one had to be a quick one. I went super quick with this one ... one dish, no cooking and done in 10 minutes. You simply chop and mix. Plus, since my kids love chickpeas, they got plain chickpeas on their plates. Everyone was happy and cooking these two meals was faster than when I usually make one. Okay, so I'm really going to have to make this curry dish more often.

Another great feature for my family ... Since just Paul and I ate it for dinner there was plenty leftover for lunches the next day. We did sandwiches for supper and salads for lunches. I would even like it as an appetizer on crackers. It's the meal that keeps on giving. Can't they all be like this?!

Curried Chickpea Salad

Makes 4 cups

2 cans of chickpeas, rinsed and drained
1/2 c vegenaise
1/3 c red onion, diced
1/3 c celery, diced
1/3 c almonds, sliced
1/4 c radishes, diced
1/4 c cilantro or parsley, chopped
1 T lemon juice
1 T curry powder
1 t garlic powder
1/2 t salt
1/2 t pepper

Smash chickpeas with a potato masher. Mix curry, lemon juice, garlic, salt and pepper in a dish then mix in remaining ingredients. Adjust salt and pepper to your liking.

Serve it on a bed of greens, with your favorite bread (sourdough ... mmmmm) or just grab a spoon and dig in!

I served it on toasted sourdough with a little julienned savoy cabbage ...YUM