Curried chickpea salad

For the salad:

• 3 cups of cooked chickpea
• ½ cup raisins
• 1 cup chopped coriander
• 1 finely chopped onion
• 1 finely chopped pepper

For the dressing:

• ½ cup olive oil
• ½ cup lemon juice
• 2 TBS honey
• 1 TBS yogurt
• 1 TBS curry powder
• 1 tsp chili powder
• 1 tsp turmeric powder
• Salt and pepper to taste

Make it:

1. • Long method of making this salad is by using uncooked chickpea – the benefit is low sodium content in the salad: Rinse and wash uncooked chick pea for at least 4 hours. Place a pot on high heat and boil the chick pea in hot water until it’s cooked thoroughly. Rinse the cooked chickpea and let it cool on the side.
   • Short method of making this salad is by using canned chickpea – the benefit is the amount of time and energy you save. By rinsing the chickpea and draining the canned water you can reduce the sodium content by 40%
2. Whisk up all the ingredients of the salad dressing well until smooth and runny.
3. In a large bowl, mix chickpeas, raisins, onions, bell pepper, and coriander.
4. Drizzle the salad dressing on top of the salad mixture.
5. Serve it cold!