Curried Chickpea Salad


2 Tbsps. hummus
1/4 c. almonds
1 can garbanzo beans
2 celery stalks
3 c. spinach
1/2 Granny Smith apple
1 Tbsp. olive oil
1 clove garlic
1/2 tsp. mustard
2 tsps. curry powder
1 Tbsp. water
*Optional: Salt & pepper



  1. Combine the hummus, oil, curry, garlic (peeled and chopped), and mustard in a mixing bowl. (To make this recipe oil-free, substitute additional hummus for olive oil.) If you're using wet mustard, double the measurement.
  2. Add water slowly until it's the desired consistency. Whisk or blend until evenly mixed.  Add extra curry powder and salt to taste.
  3. Produce Prep: Rinse and drain the beans. Chop the rinsed apple, celery, and almonds.
  4. Combine apple, almonds, and celery with drained garbanzo beans in the mixing bowl.
  5. Season with salt and pepper to taste.
  6. Enjoy the salad over a bed of spinach or as a sandwich with spinach.

**Recipe from Chef Katelyn Reading, who lead the cooking class.


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