Curried Chickpea Salad

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WE LOVE THIS SALAD!! Seriously, we make it every week. It’s cheap and delicious and an awesome way to add tangy flavor to chickpeas (garbanzo beans). We love to heap this on top of fresh greens as a way to spice up our daily raw salads. Very easy to make - no cooking required and it stays fresh if refrigerated. Tastes even better the next day!

Preparation and Assembly Time: 15 minutes
Cooking Time: NONE!
Yield: 4 servings

INGREDIENTS
2 ½ teaspoons apple cider vinegar
2 tablespoons lime juice (1 lime)
¼ cup extra virgin olive oil
3 teaspoons curry powder
3 teaspoons agave nectar
½ teaspoon sea salt
1 teaspoon ground cumin
½ teaspoon turmeric
½ cup seedless raisins
2 (15 oz.) cans cooked chickpeas, rinsed and drained
1 red bell pepper, cored, seeded and chopped
2-3 scallions or ½ red onion, finely chopped
½ cup cilantro, chopped

DIRECTIONS
In a large bowl, whisk together all of the ingredients through turmeric. Add raisins, chickpeas, bell pepper, onion and cilantro. Toss and serve over a bed of greens or as a hearty side dish.
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