• 2 teaspoons apple cider vinegar
  • 2 teaspoons lime juice
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons curry powder
  • 2 teaspoons maple syrup
  • ½ teaspoon salt
  • ½ cup seedless raisins or dried cranberries
  • 2 teaspoons cumin seeds, toasted
  • 2 (15 ounce) cans cooked chickpeas, rinsed and drained (Eden's Organic brand, BPA free cans)
  • 1 red bell pepper, cored, seeded and chopped
  • ⅔ cup finely chopped red onion
  • ½ cup cilantro or parsley, chopped
  • 8 cups organic mixed greens or any salad mix
  1. In a large bowl, whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt.
  2. Add raisins/cranberries, cumin, chickpeas, bell pepper, onion and cilantro and toss to combine.
  3. Spoon chickpea salad over salad greens and top with choice of toasted nuts, seeds or sliced avocado.
Recipe by Helping Bodies Heal at