Indian Chickpea Salad

Ingredients

• 720.0 g Chickpeas (garbanzo beans, bengal gram), canned, drained solids
• 1.0 medium (approx 2-3/4" long, 2-1/2 dia.) Peppers, sweet, red, raw
• 75.0 g Onions, red, raw
• 50.0 g Raisins, golden, seedless
• 15.0 g Parsley, fresh
• 4.0 g Coriander (cilantro) leaves, raw
• 41.0 g Oil, sunflower
• 30.0 g Lemon juice, raw
• 1.0 tbsp Honey
• 2.0 clove Garlic, raw
• 6.0 g Ginger root, raw
• 1.0 15ml Spices, curry powder
• 1.0 15ml Spices, turmeric, ground
• 1.0 15ml Spices, cumin seed
• 1.0 tsp Spices, coriander seed
• 1.0 g Spices, pepper, red or cayenne
• 0.75 tsp Salt, table
• 0.25 15ml ground Spices, pepper, black

Instructions

1. Whisk the dressing: sunflower oil, lemon juice, honey, minced garlic, grated ginger, curry powder, turmeric, cumin, ground coriander, chili flakes, salt and pepper.

2. Drain and rinse the chickpeas. In a large bowl combine chickpeas, diced bell pepper, finely diced red onion, raisins, chopped parsley and chopped cilantro.

3. Pour the dressing over and toss to coat.

4. Rest 20 to 30 minutes before serving so the chickpeas soak up the spice. Keeps 4 days in the fridge.