FOOD FOR THE SOUL: Curried Chickpea Salad

Curried Chickpea Salad

Recipe by CHEF STACEY DOUGAN

INGREDIENTS FOR THE DRESSING

• 3 tbsp tahini
• 1 1⁄2 tbsp extra virgin olive oil
• 2 tbsp raw agave nectar
• 2 tbsp water
• Juice of half a lemon
• 2 tsp apple cider vinegar
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1⁄2 tsp salt
• Freshly ground black pepper to taste

INGREDIENTS FOR THE SALAD

• 2 15 oz. cans chickpeas, drained and rinsed
• 1⁄2 cup green onions, chopped
• 1/4 of a small bunch cilantro, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh mint, chopped
• 1 bell pepper, diced
• 1⁄2 cup raisins or dried cranberries
• 1⁄2 cup cashews, chopped small