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CURRIED CHICKPEA SALAD

Julie | The Simple Veganista
  • 15 minutes
  • Serves 4

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