Wednesday, May 24, 2017

Curried Chickpea Salad

Yield: 2-3 servings

1 can chickpeas, drained and rinsed
2 stalks celery, finely diced
1 carrot, grated
1/2 cup red pepper, finely chopped
2 green onions, thinly sliced
1/4 cup cilantro, finely chopped

2 tbsp tahini or hummus
1 tbsp olive oil
1 tbsp water
1 tsp apple cider vinegar
1 tsp lemon juice
1 clove garlic, finely minced
1/2 tsp ginger, finely minced
1 tsp dijon mustard
1/2 tsp turmeric
1/4 tsp curry powder
salt and pepper
pinch cayenne pepper

1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Add the remaining salad ingredients and stir to combine.
3. Combine dressing ingredients in a blender. Toss with salad.
4. Serve with toasted bread, on crackers, in wraps, or on top of a leafy green salad.
5. Will keep in an airtight container in the fridge for 3 to 4 days. Can also freeze for up to 1 month.

Oh She Glows Every Day

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