INGREDIENTS
3 cups
cooked or 2 cans (15 oz.) chickpeas (garbanzo beans), drained and rinsed
2
– 3 carrots (about 1 cup), diced
4
– 5 scallions/green onions (about 1 cup), sliced
1/2 cup
raisins, dried currants or chopped dates
1/2 cup
raw or toasted cashews
1/2
– 2/3 cup thinned hummus or tahini, vegan mayo would work too (see notes)
juice of one lemon
1 tbsp
curry powder
3/4 tsp
garlic powder
mineral salt & cracked pepper