Healthy Curried Chickpea Salad Apple Bites
APPROXIMATE MACROS per servingu003cbru003eu003cstrongu003efor 6 servings — 2 apple slices + chickpea topping per servingu003c/strongu003e u003cemu003e(this assumes about 12 slices total from 2 large apples or 3 small ones)u003c/emu003eu003cbru003ecalories: u003cstrongu003e~182 kcalu003c/strongu003eu003cbru003eprotein: u003cstrongu003e~4.6 gu003c/strongu003eu003cbru003ecarbs: u003cstrongu003e~25.5 gu003c/strongu003eu003cbru003efat: u003cstrongu003e~7.1 gu003c/strongu003eu003cbru003efiber: u003cstrongu003e~4.6 gu003c/strongu003e
Servings 4 servings
Calories 182kcal
Ingredients
- 2 large honeycrisp or pink lady apples or 3 smaller apples, sliced 1 (15 oz) can chickpeas, rinsed + drained 1/2 cup finely chopped celery 1/3 cup dried cranberries 1/3 cup toasted pecans, chopped 1/4 cup finely diced red onion 1 clove garlic, minced 1 1/2 tbsp lemon juice 1 tsp curry powder 1/2 tbsp hot honey 1/4 cup mayo 1/4 cup greek yogurt 1/4 cup cottage cheese sea salt + black pepper to taste
Instructions
- add the chickpeas to a medium bowl and lightly mash about half for a mix of creamy + chunky texture.
- mix in the celery, cranberries, toasted pecans, red onion, and garlic.
- add the lemon juice, curry powder, hot honey, mayo, greek yogurt, and cottage cheese. stir until everything is creamy and evenly coated. season with salt and pepper to taste.
- slice the apples right before serving and remove the core seeds. spoon a generous amount of chickpea salad onto each apple slice or serve on the side for dipping.
- store leftover chickpea salad in the fridge up to 3 days. add fresh apple slices when serving.