Recipe: Curried Chickpea Salad

This is our favorite dish to bring to a party, and it seems everyone loves it as much as we do! My girls love this-Mara can eat a whole bowl full, which is amazing to me. We usually bring pita chips with this dish for other guests to enjoy. At home, it's great over a bed of lettuce.
I got this recipe from Whole Foods, and haven't done too many changes to it except leave out the onions (which I kept in the recipe below).

Ingredients

• 2 teaspoons apple cider vinegar
• 2 tablespoons lime juice
• 4 tablespoons olive oil
• 2 teaspoons curry powder
• 2 teaspoons maple syrup
• 1/2 teaspoon salt
• 1/2 cup raisins
• 4 cups cooked chickpeas (two 15-ounce cans)
• 1 red bell pepper, chopped
• 2/3 cup red onion, finely chopped
• 1/2 cup cilantro or parsley, chopped
• 2 teaspoons cumin seeds

In a small mixing bowl, stir together vinegar, lime juice, olive oil, curry powder, maple syrup and salt. Add raisins and set aside. Combine chickpeas, bell pepper, onion and cilantro in a medium bowl.Heat a small skillet over medium-high heat and toast cumin seeds until slightly browned and fragrant, about 1 minute. Stir cumin seeds along with dressing-raisin mixture into chickpea salad. Season with additional salt if desired.



Enjoy! This dish is so much better the next day :)