VeganMoFo 2015 – Day 22: Make a dish using all seasonal produce.
This is a take on the curried chickpea salad from Gena Hamshaw (Choosing Raw / Twitter: @choosingraw / Instagram: @choosingraw) . The season produce used is golden delicious apples, spring onion an red pepper. The greens are a combination of baby leaf lettuce varieties and rocket with the Hemp Goddess dressing from Antonia de Luca (Leafy Greens Cafe / Twitter: @antoniadeluca / Instagram: @antoniadeluca).
Recipe credit: Choosing Raw by Gena Hamshaw
3 Cups Cooked Chickpeas
1 1/2 Cups Grated Carrots
1/2 Cup Currants or Raisins (I don’t like raisins in savoury food so I used apples)
1/2 Red Pepper (not in the original recipe – I added this)
3 Tbsp. Tahini
1 Tbsp. Freshly Squeezed Lemon Juice
1 Tbsp. Apple Cider Vinegar
2 Tbsp. Water
1 Tbsp. Tamari, Nama Shoyu, Bragg’s Liquid Aminos, or Coconut Aminos
2 tsp. Pure Maple Syrup
1 tsp. Curry Powder
Combine the salad ingredients in a large mixing bowl.
Whisk all the dressing ingredients together.
Dress the salad ingredients with dressing. Serve.
The Chickpea Salad will keep up to 3 days in the fridge.
Hemp Goddess Dressing
1/4 cup hemp oil
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons hemp seeds
1 broccoli floret
2 tablespoons xylitol
2 tablespoons apple cider vinegar
1 teaspoon hemp protein powder
1/2 teaspoon spirulina powder
Pinch of rock salt
Blend dressing ingredients until smooth in a high speed blender. It keeps in the fridge for up to 3 days and freezes well (if you want it to last longer by leaving out the avocado it can last up to 10 days in the fridge).