Chickpea Salad with Ginger Curry Sauce

Chickpeas tossed in a creamy curry ginger dressing with red bell peppers and zucchini.

2 zucchini, 1 peeled & cut in large chunks, and 1 diced small with the skin on
½ cup cashews
¼ cup olive oil
½ inch piece of ginger
1 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon cumin seeds, or ground cumin
¼ teaspoon ginger powder
¼ teaspoon ground cinnamon
juice of 2 lemons
½ cup water
¼ cup cilantro (optional)
2 cups cooked chickpeas/garbanzo beans
1 red bell pepper, diced
1 ½ cups pico de gallo, or 1 large diced tomato
salt and pepper to taste

View the full recipe at Barely Vegan →