Curried Chickpea Salad

Summary
Prep time	10 min
Cook time	10 min
Source	EatingBirdFood.com
Yield / serves	4 servings
Rating	(unrated)

Ingredients

• 2 tablespoons extra-virgin olive oil
• juice from 1/2 a lime
• 2 teaspoons apple cider vinegar
• 2 teaspoons curry powder
• 2 teaspoons pure maple syrup
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon garam masala
• 2 15 oz cans chickpeas, rinsed and drained
• 1 cup chopped red bell pepper
• 2 celery hearts, chopped
• 4 Medjool dates, pitted and chopped (or 1/2 cup raisins)
• 2 tablespoons finely chopped red onion
• 1/3 cup fresh cilantro, chopped
• chopped cashews, optional
• spinach or spring mix for serving

Preparation

Make dressing: Combine all the dressing ingredients (oil, lime juice, apple cider vinegar, curry powder, maple syrup, salt, turmeric and garam masala) in a large bowl.

Mix remaining ingredients: Add chickpeas, celery, red pepper, dates, red onion and cilantro to the bowl and stir to combine.

Serve: Serve chickpea salad on a bed of spinach or spring mix and top with cashews, if using.