EAT.

{Ruth's Curry Garbanzo Salad}

Remember how I said I loved summer food? Well, here is another reason: my mom's curry chickpea salad - yum!

It's really easy to make and it tastes absolutely delicious. It's best after a couple of hours in the fridge, somehow that gives it time for the curry flavor to unfold.

Ingredients:

1 can of tuna

1 can of garbanzo beans (chickpeas)

2 tablespoons of greek nonfat plain yogurt

2 tablespoons of light mayonaise

juice of half a lemon

curry powder, salt and pepper to taste

Instructions:

Mix the yogurt and mayonaise in a large salad bowl. Add curry powder (about a teaspoon), lemon juice and salt and pepper. Mix.

Stir in the tuna.

Drain and wash the garbanzo beans with a lot of water (so you get rid of the can flavor - yuck!).

Add them to the mix and that's it!

(I had some organic cauliflower that needed to be eaten asap, so I just steamed it, drained it under cold water and added it to the mix, too).

Put the salad in the fridge and be ready for a feast in a couple of hours.

Tip: I made way too much dressing, so I saved some and used it as a curry spread for sandwiches - it adds a great kick to turkey or chicken sandwiches!