What an awesome way to add tangy flavor to chickpeas (garbanzo beans). We love to heap this on top of fresh greens as a way to spice up our daily raw salads. Very easy to make - no cooking required and it stays fresh if refrigerated. Tastes even better the next day!
Preparation and Assembly Time: 15 minutes
Cooking Time: NONE!
Yield: 4 servings
2 ½ teaspoons apple cider vinegar
2 tablespoons lime juice (1 lime)
¼ cup extra virgin olive oil
3 teaspoons curry powder
3 teaspoons agave nectar
½ teaspoon sea salt
1 teaspoon ground cumin
½ teaspoon turmeric
½ cup seedless raisins
2 (15 oz.) cans cooked chickpeas, rinsed and drained
1 red bell pepper, cored, seeded and chopped
2-3 scallions or ½ red onion, finely chopped
½ cup cilantro, chopped
In a large bowl, whisk together all of the ingredients through turmeric. Add raisins, chickpeas, bell pepper, onion and cilantro. Toss and serve over a bed of greens or as a hearty side dish.
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