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Curried Chickpea Salad

Brittany Mullins
  • 10 minutes
  • Serves 4

INGREDIENTS

2 tbsp

extra-virgin olive oil

juice from 1/2 a lime

2 tsp

apple cider vinegar

2 tsp

curry powder

2 tsp

pure maple syrup

1/2 tsp

sea salt

1/2 tsp

turmeric

1/4 tsp

garam masala

2 15 ounce cans

chickpeas, rinsed and drained

1 cup

chopped red bell pepper

2

celery hearts, chopped

4

Medjool dates, pitted and chopped (or 1/2 cup raisins)

2 tbsp

finely chopped red onion

1/3 cup

fresh cilantro, chopped

chopped cashews (optional)

spinach or spring mix for serving