The following post was originally featured on The Hummusapien and written by Alexis Joseph, MS, RD, LD, who is part of POPSUGAR Select Fitness.
In my next life, I’d like to come back as this salad.
The stupendousness of this salad stems from the fact that you needn’t cook to make it appear in your kitchen. If you can use a can opener and chop a pepper, you can make this salad. The directions literally have two steps. That’s one less than three. I have faith in you.
Can you tell that this is one of those posts where the recipe is so freaking tasty that the post could never in a million years do it justice? I know you’re technically not allowed to have a favorite recipe nor a favorite child, but we all know they exist. I don’t want to hurt my other salads’ feelings or anything but in all honesty, this bad boy is up there with my favorite recipes of all time in the history of my blogging life.
I pray to the chickpea gods to give me the strength to not eat this all in one sitting. Because I really want some for lunch tomorrow.
To learn more about Alexis and her obsession with this salad and One Direction, check out her blog.
For the dressing:3 tablespoons tahini1 1/2 tablespoons extra-virgin olive oil2 tablespoons pure maple syrup2 tablespoons waterJuice of half a lemon2 teaspoons apple cider vinegar1 tablespoon curry powder1 teaspoon turmeric1/2 teaspoon saltFreshly ground black pepper
For the salad:2 15-ounce cans chickpeas, drained and rinsed1/2 cup green onions, chopped1/2 cup cilantro, chopped1 bell pepper, chopped1/2 cup raisins1/2 cup cashews, chopped