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CURRIED CHICKPEA SALAD

In a small bowl, combine hummus with lemon juice, curry & garlic powder and a generous pinch of salt. Blend until combined. Set aside. (If adding vinegar or maple syrup as per the notes below, add to the hummus at this time.) In a medium mixing bowl, add chickpeas and roughly mash about 1/2 of the beans with the back of a sturdy fork or potato masher. Add in the carrots, scallions, raisins, cashews and hummus, mix well to combine. Taste for flavor adding mineral salt and cracked pepper to taste. Serve as is, with sliced red bell peppers as scoopers, on a bed of leafy greens, with crackers or made into a Chickpea Curry Sandwich with bread of choice. Serves 4 – 6. NOTES: I love the sweetness that the dried fruit gives and could use up to 3/4 cup so each bite has a little sweetness to it. Feel free to add extra raisins, currants or dates. If your hummus is on the thick side, thin it out with water until desired thinness. Using a small bowl add a couple rounded tablespoons of hummus with 1 tablespoon of water. Adding more of each as you go until you have a thinner hummus. Do the same if using tahini. Feel free to use more for a super creamy salad. If your measuring by tablespoons: 8 tablespoons = 1/2 cup and about 11 tablespoons = 2/3 cups (technically 10T + 2t). You can try tweaking this recipe by adding a tablespoon or so of apple cider or white wine vinegar to the wet mixture. It will give it a slight tang. You may also like to try adding a tablespoon of pure maple syrup or other liquid sweetener of choice to add a little sweetness all around. Adjust curry, adding more or less, to suit your taste. Try replacing the carrots with diced red bell peppers for color variation. NUTRITION IS CALCULATED USING HUMMUS AS THE BINDER

Creamy chickpea salads are a favorite of mine. They are highly addicting and so healthy. If your a curry lover, I know you will fall in love with this version!

Ingredients

Instructions

In a small bowl, combine hummus with lemon juice, curry & garlic powder and a generous pinch of salt. Blend until combined. Set aside. (If adding vinegar or maple syrup as per the notes below, add to the hummus at this time.)

In a medium mixing bowl, add chickpeas and roughly mash about 1/2 of the beans with the back of a sturdy fork or potato masher. Add in the carrots, scallions, raisins, cashews and hummus, mix well to combine. Taste for flavor adding mineral salt and cracked pepper to taste.

Serve as is, with sliced red bell peppers as scoopers, on a bed of leafy greens, with crackers or made into a Chickpea Curry Salad Sandwich with bread of choice.

Serves 4 – 6

NOTES:

I love the sweetness that the dried fruit gives and could use up to 3/4 cup so each bite has a little sweetness to it. Feel free to add extra raisins, currants or dates.

If your hummus is on the thick side, thin it out with water until desired thinness. Using a small bowl add a couple rounded tablespoons of hummus with 1 tablespoon of water. Adding more of each as you go until you have a thinner hummus. Do the same if using tahini. Feel free to use more for a super creamy salad. If your measuring by tablespoons: 8 tablespoons = 1/2 cup and about 11 tablespoons = 2/3 cups (technically 10T + 2t).

You can try tweaking this recipe by adding a tablespoon or so of apple cider or white wine vinegar to the wet mixture. It will give it a slight tang. You may also like to try adding a tablespoon of pure maple syrup or other liquid sweetener of choice to add a little sweetness all around. Adjust curry, adding more or less, to suit your taste.

Try replacing the carrots with diced red bell peppers for color variation.

NUTRITION IS CALCULATED USING HUMMUS AS THE BINDER

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