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1
In a small bowl, combine hummus with lemon juice, curry & garlic powder and a generous pinch of salt.
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2
Blend until combined.
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Set aside.
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4
(If adding vinegar or maple syrup as per the notes below, add to the hummus at this time.
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5
).
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6
In a medium mixing bowl, add chickpeas and roughly mash about 1/2 of the beans with the back of a sturdy fork or potato masher.
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7
Add in the carrots, scallions, raisins, cashews and hummus, mix well to combine.
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8
Taste for flavor adding salt and cracked pepper to taste.
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9
Serve as is, with sliced red bell peppers as scoopers, on a bed of leafy greens, with crackers or made into a sandwich with bread of choice.
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10
Notes:.
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The dried fruit gives a nice sweetness and you could use up to 3/4 cup so each bite has a little sweetness to it.
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12
Feel free to add extra raisins, currants or dates.
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13
If your hummus is on the thick side, thin it out with water until desired thinness.
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14
Using a small bowl add a couple rounded tablespoons of hummus with 1 tablespoon of water.
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Adding more of each as you go until you have a thinner hummus.
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16
Do the same if using tahini.
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17
Feel free to use more for a super creamy salad.
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18
If your measuring by tablespoons -- 8 tablespoons = 1/2 cup and about 11 tablespoons = 2/3 cups (technically 10 T + 2t).
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19
You can try tweeking this recipe by adding a tablespoon or so of apple cider or white wine vinegar to the wet mixture.
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20
It will give it a slight tang.
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You may also like to try adding a tablespoon of pure maple syrup or other liquid sweetener of choice to add a little sweetness all around.
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22
Adjust curry, adding more or less, to suit your taste.
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23
Try replacing the carrots with diced red bell peppers for color variation.
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24
Sandwich:.
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25
Layer the bottom slice with the curried chickpea salad, top with cilantro sprigs, or just the leaves, and greens of choice.
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Add top slice to sandwich, cut in half or eat as is.
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27
Notes:.
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28
Try using this salad in a wrap too.
