Featured Product: Nancy’s Organic Lowfat Yogurt Plain
Ingredients
Curry Yogurt Sauce
- ½ C. Nancy’s Organic Plain Lowfat Yogurt
- 1 Tbsp. Fresh Lemon Juice
- ¾ tsp. Curry Powder
- ½ tsp. Kosher Salt
Chickpea Salad
- ¼ C. Curry Yogurt Sauce (see above)
- 1 Can (15oz) Chickpeas, drained*
- 1 Tbsp. Fresh Lemon Juice
- ¼ tsp. Kosher Salt
- 2 Tbsp. Diced Celery
- 2 Tbsp. Diced Red Onion
- 2 Tbsp. Chopped Scallions
- 1 Tbsp. Chopped Fresh Parsley
- Salt and Pepper, to taste
* Note: Alternatively, sub 1 ½ C. Diced Cooked Chicken and omit the Lemon Juice and Kosher Salt
Wraps
- 8 Rice Paper Wraps
- Carrots, mandolin-sliced
- Watermelon Radishes, mandolin-sliced
- Golden Beets, mandolin-sliced
Directions
- In a small mixing bowl, whisk together the curry yogurt sauce ingredients and set aside.
- Place the prepared chickpeas in a mixing bowl and partially mash with the fresh lemon juice and salt. Alternatively, use finely chopped rotisserie chicken (see note above)
- Add the diced vegetables, herbs and seasonings to the chickpea mixture or chopped chicken and incorporate.
- Thoroughly dress the fillings with the prepared curry yogurt sauce and set aside.
- Working one at a time, briefly dip each rice paper wrap into warm water and place on a work surface, such as a damp, clean kitchen towel.
- Arrange the mandolin-sliced veggies in colorful combination on the center of the wrap.
- Top the veggies with chickpea salad before folding and rolling the rice paper wrap.
- Repeat steps 2-4 to make about 8 rolls.