- 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
- In a large bowl, whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt.
- Add raisins/cranberries, cumin, chickpeas, bell pepper, onion and cilantro and toss to combine.
- Spoon chickpea salad over salad greens and top with choice of toasted nuts, seeds or sliced avocado.
Recipe by Helping Bodies Heal at https://helpingbodiesheal.com/recipe-tuesday-curried-chickpea-salad/
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