Chicken-less Salad

This recipe is crazy good.  Period.  The flavors are intense, there's a balance between sweet and tangy, and the texture has a hint of crunch. Imagine it - the pop of juicy red grapes, the power of raw scallions and curry powder, and the crunch of almonds and celery all coated in a tangy yogurt dressing.  Sounds like a delicious chicken salad, right?  Guess again.  This is chick pea salad.  Peppered with hints of curry, lemon, and mustard, it rivals any chicken salad I've ever had. Layered with fresh spinach leaves and snuggled in a sweet Hawaiian roll, it makes quite a substantial sandwich that doesn't require any additional condiments (in my humble opinion).  This is a great way to shake up your normal routine and try something new.  No, it doesn't mean that you're giving up meat. You're simply broadening your horizons. Try it... unless you're just too chicken.

Chick Salad:

2 C chick peas - quickly pulsed in food processor

1 C red grapes - halved

2 scallions - minced

1 stalk celery - minced

1/4 C blanched almonds - chopped

Dressing:

1 C plain greek yogurt

3 tsp fresh lemon juice

2 tsp dijon mustard

1 tsp bavarian mustard

1/4 tsp curry power

1/2 tsp kosher salt

1/4 tsp black pepper

Directions:

Mix salad ingredients together in a bowl.  In separate bowl, whisk dressing ingredients together.  Pour dressing over salad and toss to coat.  Cover and refrigerate for half an hour to marry all flavors.