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CURRIED CHICKPEA AND CARROT SALAD

THIS SALAD IS REMINISCENT OF CURRIED chicken salad (which I used to love), but the fiber makes it even more satisfying. If you’ve tried a similar dish with mayonnaise, you’ll be surprised at how well tahini works as an alternate.

I like to serve this salad with greens and veggies, and sometimes a cup of soup as well. It also works as a dinner entrée, with some quinoa and steamed veggies.

MAKES 4 SERVINGS

Salad Ingredients

3 cups cooked chickpeas

1½ cups grated carrots

½ cup currants or raisins

Dressing Ingredients

3 tablespoons tahini

1 tablespoon freshly squeezed lemon juice

1 tablespoon apple cider vinegar

2 tablespoons water

1 tablespoon tamari, nama shoyu, Bragg’s Liquid Aminos, or coconut aminos

2 teaspoons pure maple syrup

1 teaspoon curry powder

1. Combine the salad ingredients in a large mixing bowl.

2. Whisk all the dressing ingredients together.

3. Dress the salad ingredients with the dressing. Serve.

The chickpea salad will keep for up to 3 days in the fridge.