This curry-spiced chickpea and potato salad is delicious tucked into fluffy pitas. The bright apple cilantro slaw adds freshness and crunch. You could also use this chickpea salad in a sandwich, wrap, or spooned into lettuce cups.
Cook potatoes: Add a steamer basket to a small saucepan and fill with water until it's ½-inch below the basket. Cover and bring to a boil over medium-high heat. Add potatoes and steam until soft when poked with a fork, about 10 minutes.Drain and let cool slightly.
Cook onion and spices: Meanwhile, warm oil in a skillet over medium-high heat. Add onion, sauté until soft, 5 to 7 minutes. Reduce heat to medium. Add cumin seeds, cook for 1 minute. Add curry powder, coriander, and turmeric. Cook stirring frequently, until fragrant, 1 to 2 minutes.
Mix: Transfer the onion and spice mixture into a large bowl. Whisk in yogurt and lemon juice. Add chickpeas, celery, bell pepper, scallions, and potatoes. Stir well to mix. Season with salt.
Make slaw: In a small bowl, toss apples, cilantro and lemon juice.
Assemble: Tuck a piece of lettuce into each pita, then scoop in filling. Top with apple cilantro slaw.
Notes
Vegan option: If you have a neutral-tasting vegan Greek yogurt substitute you love, use it here. If the yogurt is on the runnier side, start with half and add more if needed. Vegan mayo could also work.
Pita substitute: You could also use bread, large tortilla, or lettuce cups instead of pitas.