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 tahini
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons water
Juice of half a lemon
2 teaspoons apple cider vinegar
1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon salt
Freshly ground black pepper
- For the salad:
2 15-ounce cans chickpeas, drained and rinsed
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
1 bell pepper, chopped
1/2 cup raisins
1/2 cup cashews, chopped
- Whisk together all dressing ingredients in a small bowl. I blended mine in my Nutribullet.
- Place salad ingredients in a large bowl. Add dressing and toss to combine.
- Salads, Main Dishes
- North American
- 4 servings
- Total Time
- 14 minutes, 59 seconds