Curried Chickpea Salad

Ingredients

• Hummus

  Commercial

  ½ cup or 123g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Curry powder

  Spices

  1 tbsp or 6g

• Garlic powder

  Spices

  1 tbsp or 10g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Carrots

  Raw

  ½ cup chopped or 64g

• Celery

  Raw

  ½ cup chopped or 51g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Cashew nuts

  Nuts, raw

  2 oz or 57g

• Raisins

  Seedless

  ¾ cup (not packed) or 109g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  3 cup or 492g

Directions

1. Make dressing: Combine together hummus (or sub tahini if you prefer), lemon juice, curry, and garlic powders, salt and pepper.
2. Prep the add-ins: Chop the carrots, celery, and scallions into bite-sized. Leave cashews and raisins whole, or chop into smaller pieces if you like.
3. Make the rest: Mash about half the beans with a fork or potato masher. Mix in all the add-ins above (including remaining beans) until well combined. Pour the dressing over and fold in to combine. Adjust seasoning as necessary.
4. Stores well in fridge for at least 4-5 days!
5. Recipe and image from: http://thesimpleveganista.blogspot.com/2014/01/curried-chickpea-salad.html