Curried Chickpea Salad Bowls

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subheading: FOR CHICKPEA BOWLS:

3 cups cooked cooked rice or cooked coconut rice

2 (15-ounce) cans chickpeas, drained and rinsed

1 tablespoon neutral oil like vegetable or avocado oil

1 scallion, thinly sliced, optional

2 teaspoons garam masala

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon garlic powder

½ teaspoon onion powder

1 ½ tablespoons tomato paste

1 ½ cups finely diced cucumber

1 ½ cups finely diced red bell pepper

Sesame sauce, recipe below

subheading: SESAME SAUCE:

3 tablespoons mayonnaise or vegan mayonnaise

1 ½ teaspoons Dijon mustard

1 ½ teaspoons toasted sesame oil

2 teaspoons rice vinegar

2 to 3 dashes hot sauce

Pinch salt

Dash dill pickle juice, optional

Directions at inspiredtaste.net

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