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Curried Chickpea Salad

Print Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chickpeas or 2 (15oz) cans of chickpeas drained and rinsed
  • 2 large carrots, diced or shredded 1 cup
  • 2-3 large green onions, sliced 1 cup
  • 1/3 cup raisins or currants
  • 1/4 cup tahini
  • 1/4 cup water more or less to desired consistency
  • Juice of 1 lemon 2 tbsp
  • 1 tbsp curry powder
  • 1/2-1 tsp garlic powder
  • 2 tsp maple syrup
  • 1 tsp Daily Turmeric Nutrient Booster Powder
  • Cilantro to garnish
Optional Add-Ins
  • cashews
  • bell pepper
  • tomato
  • hemp hearts

Method
 

  1. In a small bowl combine the tahini, water, lemon juice, curry powder, garlic powder, maple syrup and Mega Food Daily Turmeric Nutrient Booster Powder (if using).
  2. In a large bowl, smash some of the chickpeas using a fork or potato masher. Add in the carrot, green onion, raisins and curry-tahini dressing. Mix well to combine
  3. Serve in a wrap, over a bed of greens, in a red bell pepper, as a sandwich, side or straight from the bowl.

Notes

Will last in the refrigerator for 3-5 days. 
Feel free to add in any other veggies, nuts or seeds you like.