Curried Chicken Salad with Spiced Chickpeas and Raita

Ingredients

• 0.5 cup almonds toasted sliced
• 0.3 teaspoon ground pepper 
• 19 ounce garbanzo beans dry rinsed drained canned (2 cups)
• 2 tablespoons cilantro leaves 
• 2 cups cucumber seedless cored peeled chopped
• 1 tablespoon curry powder 
• 1 tablespoon garlic minced
• 1 tablespoon ginger minced peeled
• 1 teaspoon ground cumin 
• 2 tablespoons mint leaves chopped
• 1 cup onion chopped
• 1 cup yogurt plain
• 1 cup grapes red halved
• 3 cups rotisserie chicken cut shredded
• 1 cup tomatoes chopped
• 0.5 teaspoon turmeric 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes.
2. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
3. Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes.
4. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.
5. Heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute.
6. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.
7. Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
8. Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.
9. •Curried chicken salad and spiced chickpeas can be made 1 day ahead and chilled separately. •Assembled jars can be chilled up to 6 hours.
10. Serve at room temperature.
11. Nutrition Data
12. See Nutrition Data's complete analysis of this recipe ›