Curried Chickpea Salad

Adapted from “The Simple Veganista”
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·       1 can (15 oz.) Chickpeas (garbanzo beans), drained and rinsed

·       1/2 cup Red Bell Pepper, diced

·       2 stalks Celery, diced

·       2 – 3 Green Onions, sliced 

·       1/3 cup Raisins or chopped Dates

·       1/3 cup Cashew pieces, raw or toasted 

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·       1/4 cup Tahini

·       2 TBLS Vegan Mayo

·       1 TBLS Lemon Juice

·       1 tsp Red Chili Sauce

·       1/2 to 1 TBLS Curry Powder

·       2 cloves Garlic, chopped

·       mineral Salt and cracked Pepper to taste


In a medium mixing bowl, add chickpeas and roughly mash with a potato masher. Add in the peppers, onions, celery, raisins, cashews, and curry powder. Mix well to combine. 

In a small bowl, combine tahini with the mayo, lemon juice, chili sauce, garlic, a pinch of salt, and water until desired consistency. Taste for flavor, adding salt and cracked pepper if needed.

Serve on a bed of leafy greens with crackers or use as a sandwich spread, or in a wrap. 

Serves 4 


One of my health goals has been to incorporate vegetables into our breakfast. Drinking smoothies is a good way to achieve this. My husband (Marty) and I really enjoy the refreshing  "Hot Pink Breakfast Smoothie" created by Robyn Openshaw, otherwise known as the Green Smoothie Girl.  (GreenSmoothieGirl - Achieve Extraordinary Health!)


Robyn's Hot Pink Breakfast Smoothie

1 1/2 cups coconut water
1/4 cup raw cashews (not roasted)
2–4 large dates, pitted
1 large carrot, cut in chunks
1/3 of a medium raw beet, peeled
1-2 teaspoons organic vanilla extract (I use vanilla protein powder instead)
12 large strawberries (10 oz. bag) 

Blend all ingredients except strawberries in your BlendTec or Vitamix until smooth. Add strawberries and blend till smooth. Pour into quart jar for 1 serving or into pint jars for 2 servings and enjoy! Makes a 400-450 calories perfect pink.

Makes 4 cups