Ingredients

• Ingredients Scale 1x2x3x 3 cups cooked or 2 cans (15 oz.) chickpeas (garbanzo beans), drained and rinsed 2 – 3 carrots (about 1 cup), diced 3 – 4 scallions/green onions (about 1 cup), sliced 1/2 cup raisins, dried currants, or chopped dates 1/2 cup cashews (pref. raw) 1/2 – 2/3 cup vegan mayo (or thinned hummus or tahini, see notes) juice of one lemon 1 tablespoon curry powder, + more to taste 3/4 teaspoon garlic powder mineral salt & cracked pepper to taste

Preparation

• Instructions Curry Dressing: In a small bowl, combine vegan mayo with 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.) Mash chickpeas (or leave them whole): In a medium mixing bowl, add chickpeas and roughly mash about 1/2 – 2/3 of the beans with the back of a sturdy fork or potato masher. Mashing is great when used as a sandwich filler, helping it to bind together. Assemble: Add in the carrots, scallions, raisins, cashews, and pour dressing overtop along with a big squeeze of lemon, mix well to combine. Taste for flavor adding salt and pepper to taste. Serve: 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 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days.