Curried Chickpea Salad Boxes Recipe

The useful part

1
Mash half the chickpeas with a fork so the salad holds together while the rest stay whole.
2
Stir in the mayonnaise, lemon juice, curry powder, and salt. Fold in the celery and grapes.
3
Divide the chickpea salad among four containers with romaine leaves and crackers in separate compartments.
4
Refrigerate and fill the lettuce leaves at lunch so they stay crisp.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

plain yogurt or tahini thinned with lemon for a vegetarian version

diced apple or dried cranberries

Make the next meal easier

Spread extra salad on toast or stuff it into a pita with the romaine.

Keep the prepared components chilled in sealed containers. Refrigerate within 2 hours and use within 3 days.

Serve cold. Keep the crackers and lettuce separate until you are ready to eat.

For cooling, storing, and reheating details, use the USDA references below.