Step 1

Curry Dressing: In a small bowl, combine vegan mayo with curry, garlic powder, and a generous pinch of salt. Blend until combined. Set aside. (If adding vinegar or maple syrup as per the notes below, add to the hummus at this time.)

Step 2

Mash chickpeas (or leave them whole): In a medium mixing bowl, add chickpeas and roughly mash about 1/2 – 2/3 of the beans with the back of a sturdy fork or potato masher. Mashing is great when used as a sandwich filler, helping it to bind together.

Step 3

Assemble: Add in the carrots, scallions, raisins, cashews, and pour dressing overtop along with a big squeeze of lemon, mix well to combine. Taste for flavor adding salt and pepper to taste.

Step 4

Serve: Serve as is, with sliced red bell peppers as scoopers, on a bed of leafy greens, with crackers or made into a Chickpea Curry Salad Sandwich with bread of choice.

Step 5

Serves 4 – 6

Step 6

Leftovers can be stored in the refrigerator for up to 5 – 6 days.