
VeganMoFo is no mo' for this year. Ah well, it was great while it lasted. As my fellow bloggers have noted, it was fun to find new blogs and delicious vegan recipes. And the sense of camaraderie really blossomed amidst the frenetic pace of blogging and visiting other blogs. Congrats to everyone who participated!
With temperatures in the 70's all week, I made this curried chickpea salad for lunches. It can be stuffed in a sandwich, served atop salad greens, or eaten on its own. The taste is savory and sweet, and the toasted cumin seeds and almonds add a little crunch. This dish is easy to prepare, with just some chopping and a little toasting of the cumin seeds and almonds.
Curried Chickpea Salad
2 teaspoons cumin seeds
1/4 cup (heaping) almonds
2 teaspoons apple cider vinegar
juice from 1 lime
1/4 cup extra virgin olive oil
2 teaspoons curry powder
2 teaspoons maple syrup
1/2 teaspoon salt
1/2 cup seedless raisins
2 cans chickpeas, drained and rinsed
1 orange bell pepper, chopped
1/4 cup chopped carrots
4 scallions, chopped
1/2 cup cilantro, chopped
Toast the cumin seeds and almonds in a small skillet over medium-low heat for a few minutes, until fragrant.
In a medium bowl, whisk vinegar, lime juice, olive oil, curry powder, maple syrup, and salt. Add raisins, almonds, and cumin seeds and stir. Add remaining ingredients and combine.