Curried Chickpea Salad

• Vegan
• Gluten free

• Produce

  • 1 Celery stalk
  • 1/4 cup Flat-leaf parsley
  • 2 15-ounce cans Garbanzo beans
  • 1/3 cup Raisins

• Condiments

  • 2 tbsp Lime juice
  • 2 tsp Maple syrup, pure

• Baking & Spices

  • 2 tsp Curry powder
  • 1/2 tsp Turmeric

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin
  • 1/4 cup Pecans, toasted

Found on theharvestkitchen.com

Ingredients

• 2 tablespoons lime juice (about 2 limes)
• 1/3 cup extra-virgin olive oil
• 2 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 2 teaspoons pure maple syrup
• Sea salt and freshly ground black pepper to taste
• 2 15-ounce cans garbanzo beans (aka chickpeas)
• 1 celery stalk, chopped
• 1/3 cup raisins
• 1/4 cup toasted pecans, chopped
• 1/4 cup flat leaf parsley, chopped

Directions

• For the Dressing In a small bowl, mix the lime juice, olive oil, curry powder, turmeric, cumin and maple syrup.  Blend well. For the Salad In a large bowl add the garbanzo beans, celery, raisins, pecans and parsley. Pour the dressing over the bean mixture and toss to coat well. Add salt and freshly ground black pepper to taste. Serve on a bed of mixed greens or enjoy as is.