Curried chickpea salad

Jo Hutchinson

1 can chickpeas, drained and rinsed

2 tbsp raw cashew butter

3 tbsp water

1 tbsp lemon juice

2 tbsp Dijon mustard

1⁄4 cup finely chopped red onion

1⁄4 cup finely chopped carrot

1⁄4 cup finely chopped red bell pepper

1⁄4 cup finely chopped pickles/gherkin

3⁄4 tsp curry powder

1⁄2 tsp garlic powder

⅛ tsp ground turmeric

2 tbsp hemp seeds

Freshly ground black pepper, to taste

Sprouts to serve (optional)

In a large bowl, mash the chickpeas with a potato masher or the back of a fork until flaked in texture.

In a small bowl, whisk together the cashew butter, water and lemon juice until smooth. Add to bowl with mashed chickpeas, along with Dijon mustard, red onion, carrot, red bell pepper, dill pickles, curry powder, garlic powder, salt, turmeric and black pepper. Stir until combined.

Serve cold or at room temperature in pita pockets, in collard greens, bed of greens, on toasted bread, or with whole grain crackers.

Top with sprouts.

Serve in a sandwich with sprouts, sliced cucumber, sliced tomato and raw spinach leaves.

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