Take an imaginary trip to India with this curried chickpea salad! It's packed with protein, spice, and bursts of sweet flavor. With its versatility, this meal can be served on just about anything. Your family will thank you for this one!
Preheat an oven or toaster oven to 350°F. Spread cashews out on a baking sheet, and roast for 10-15 minutes, or until golden brown.
Open and drain 2 cans of chickpeas. For best results, cook dried chickpeas in an instant pot.
Measure out 2 cups of chickpeas into a food processor. Pulse a few times until you achieve a mashed consistency. If you don't have a food processor, you can use a potato masher or a fork to achieve the desired results.
Transfer chickpeas into a large mixing bowl, and add in the rest of the ingredients. Combine well, adjusting seasonings as needed.
Serve on toast, wraps, lettuce wraps, or just eat it straight out of the bowl!
Cashews are our favorite nut to use in this recipe, but toasted almonds work great too!