PS Chickpea Curry Salad

Chef: Tami Perry-Cockrell, For the Health of It Tami

Makes: 8-10 Servings

Prep Time: 30 min (see below for quick cashew soak)

Chill Time: 2 hrs

Total Time: 2 hrs 30 min

INGREDIENTS

Curry Chickpea Salad

• 3 c cooked chickpeas ~or~ 2 cans drained

• 4 celery stalks, diced fine

• ½ red onion, diced

• 1 c dried cranberries (more if needed)

Curry Cream

• 1 c raw cashews

• 1-2Medjool dates

• 2 t Oriental curry powder

• ½ t salt

• ¼ t turmeric

• Black pepper to taste

Sandwich, Salad or Wrap

Whole Grain, no oil bread ~or~

Bed of your favorite greens ~or~

Whole Grain, no oil wrap

DIRECTIONS

Curry Chickpea Salad

1. Place chickpeas in a bowl and mash until chunky but smashed.

2. Add diced celery and onions to the chickpeas. Add the cranberries.

Curry cream

1. Place all the ingredients for the curry cream into a blender and blend.

2. Pour curry cream over the chickpea mixture and stir well.

3. Place in the refrigerator for at LEAST 2 hours before serving

Quick Cashew Soak

1. Place your cashews in a saucepan and cover with water.

2. Bring to a boil.

3. Set aside for 15 min. Drain.

Assembly

Use approximately 1/2 c per serving on your choice of bread, greens or in a wrap.

Tami is currently living her best and healthiest life she has lived in twenty years. 4 ½ months after being diagnosed with too many conditions brought on by the Standard American Diet, she was able to reverse her ailments and become medication free. Today she enjoys cooking plant-based meals and helping others to transition to this to a Whole Plant-Based Lifestyle. She can be found on Instagram, Facebook, and YouTube.