INGREDIENTS
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For the dressing:
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3 tablespoons tahini
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1 1/2 tablespoons extra-virgin olive oil
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2 tablespoons pure maple syrup
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2 tablespoons water
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Juice of half a lemon
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2 teaspoons apple cider vinegar
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1 tablespoon curry powder
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1 teaspoon turmeric
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1/2 teaspoon salt
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Freshly ground black pepper
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For the salad:
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2 15-ounce cans chickpeas, drained and rinsed
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1/2 cup green onions, chopped
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1/2 cup cilantro, chopped
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1 bell pepper, chopped
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1/2 cup raisins
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1/2 cup cashews, chopped