Mashed Curried Chickpea Salad with Raisins and Almonds

I had a rare few days off from work this past week, a stay-cation of sorts. I'm the kind of person who has a hard time sitting still, but since this is the only time off I'm allowed this summer from work because of our project schedule, I made a conscious decision to give myself a break (for once) and relax. An important element of treating myself during my time off is food. I treated myself plenty to indulgent food (perhaps too much), but I also just relished having the time to leisurely prepare healthy lunches right before it was time to eat. I didn't have any intentions of coming up with new recipes during my time off, but I was struck with inspiration to make mashed chickpea salad wraps and I can't deny my culinary muses. I'm not sure what planted the inkling of this idea since I haven't been searching for recipes anything similar, but I certainly am pleased with what my subconscious created. Chickpeas eagerly soak up flavors, and here they are paired with their frequent cohort, curry, elevated by a rich almond crunch and sweet raisin bite. As with many of my more healthy creations I made this just for one, but it could easily be scaled up to feed a crowd for a picnic or provide for days of work lunches.

Mashed Curried Chickpea Salad with Raisins and Almonds
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
1 tablespoon chopped raisins
1 tablespoon chopped almonds
2 tablespoons regular or Greek yogurt
1/4 teaspoon curry powder
Whole grain tortilla, bread, pita, or crackers for serving (optional)
Lettuce, greens, or alfalfa sprouts, for serving (optional)

1. Mix all ingredients together in a bowl and stir well to combine. Place lettuce on tortilla (or other bread of choice) and top with chickpea mixture. Roll up tortilla, cut in half, and serve.