Earlier this month, Mati Hackett (MO#36) hosted a reunion of the first cohort of the Creative Changemakers Circle (all ECCG Member-Owners!) and treated everyone with the delicious tastes of her Curried Chickpea Salad.  By popular request among those gathered, we’re happy to share it with you all! 

Here’s a little more about the recipe in Mati’s words: 

I recently enjoyed a few days on Cape Cod with a good friend. We were delighted to find a cafe that had some vegan offerings. I ordered this curried chickpea salad in a wrap with some fresh veggies and it tasted like heaven! So I found a recipe online & have been making it ever since. I find the process of putting all the ingredients together  a lovely meditative experience - rich with beautiful colors, textures and aromas! This recipe makes plenty - it’s perfect for sharing at a summer picnic.

Ingredients 

• ½ cup of vegan mayo

• 1 tablespoon curry powder 

• 1 teaspoon garlic powder

• Salt to taste

• 2 cans of chickpeas

• 1 cup of chopped scallions 

• 1 cup of diced carrots 

• ½ cup of raw cashews, roughly chopped

• ½ cup of dried currants 

• Juice from ½ a lemon

• Brags liquid Aminos (optional)

Directions 

Get a big bowl and mix the mayo, curry & garlic powder with the salt
Add the chickpeas, scallions, carrots, cashews & currants & stir well. I add the lemon juice & a little Braggs with a final stir just before serving

Enjoy!

Here’s to the abundance we create together — in our markets, our neighborhoods, our civic life, and around our tables!