|This salad is full of contrasting crunchy and soft textures and spicy, sweet and creamy flavours|
Serves 4-5 people as a side (but I loved it so much I could have easily eaten twice the amount!)
2x250ml cups cooked chickpeas
1/2 red bell pepper, diced small
1/2 stick celery, diced small
1 small carrot, diced small if you eat them (many following the path of Bhakti Yoga don't) -I changed the veggies a bit
1 tab sultanas -I used these instead of raisins as I already had them in the cupboard
1 1/2 tabs cashew pieces- I didn't bother to toast them, although I'm sure they would have been delicious if I had
2 tabs tahini
2 tabs lemon juice
1/2 tab Madras curry powder
a pinch of hing -I use this instead of garlic or onions
a pinch of black pepper
- Mash the chickpeas a little; I didn't mash mine as much as Julie's, although if I had made this as a sandwich filling I would have.
- Stir in the chopped veggies, cashews and sultanas.
- In another bowl, mix the tahini, lemon juice and seasonings.
- Mix the dressing in with all the other goodies.