This Curried Chickpea and Carrot Salad from Choosing Raw is poppin’ with flavor! It really hit the spot, for me, so I’m sharing the recipe with you!
Today, I have the pleasure of reviewing Gena Hamshaw’s Choosing Raw a beautiful cookbook with photos from the talented Hannah Kaminsky. I remember when I started my blog, back when it was only on Tumblr, and I looked up to many awesome and successful vegan bloggers. One of the first people was Gena, and really, why wouldn’t she be? She has recipes that nourish your body but that aren’t intimidating and her narrative is supportive, informative and comforting. You will find all of her greatest attributes in this book!
One of the things that I love about the layout is that it’s broken down by ease of dishes and familiarity. This is great for the vegan-curious or new vegans out there that don’t really know where to start. There is a balanced mix of cooked vs. raw recipes, and plenty of ideas for snacks (I LOVE snacks!). Gena uses wholesome ingredients and has a variety of substitutions for you to use in dishes to make them healthier but not compromise on flavor.
I ended up making two recipes from her book, the Curried Chickpea and Carrot Salad and the Mango Chia Pudding. That may seem obvious seeing as how I love curry and have made many chia puddings for this blog! Both dishes were very good and came together in no time at all. I won’t even lie when I say that I was picking recipes based on what I had on-hand, further more, I had a hard time choosing because there were a lot that used everyday ingredients! I can’t wait to try more recipes from this book and share them with friends and family.
That Curried Chickpea and Carrot Salad really hit the spot, for me, so I’m sharing the recipe with you! Pro Tip: Make a wrap using the salad with spinach, green onion and sriracha; SO GOOD. Also, because Gena and her publisher are awesome, I’m giving a copy of Choosing Raw to one lucky winner! Just go to the Rafflecopter Widget at the end of the post to enter the giveaway.
Curried Chickpea and Carrot Salad
- 3 Cups Cooked Chickpeas
- 1 1/2 Cups Grated Carrots
- 1/2 Cup Currants or Raisins
- 3 Tbsp. Tahini
- 1 Tbsp. Freshly Squeezed Lemon Juice
- 1 Tbsp. Apple Cider Vinegar
- 2 Tbsp. Water
- 1 Tbsp. Tamari Nama Shoyu, Bragg’s Liquid Aminos, or Coconut Aminos
- 2 tsp. Pure Maple Syrup
- 1 tsp. Curry Powder
- Combine the salad ingredients in a large mixing bowl.
- Whisk all the dressing ingredients together. Dress the salad ingredients with dressing. Serve. The Chickpea Salad will keep up to 3 days in the fridge.
Two giveaways in a week?! Well, aren’t you guys lucky? 😉