Chickpea Salad with Coconut Tamarind Dressing

The inspiration for this recipe came from Thai-Inspired Chickpea Salad by FatFree Vegan Kitchen.

Coconut Tamarind Dressing

2 tsp unsweetened shredded coconut, toasted
1/4 tsp tamarind paste
1 tsp tahini paste
1/4 tsp cumin
1 tbsp olive oil
2 tsp apple cider vinegar
1 tsp braggs soy sauce
pinch of cayenne
2 tsp grated ginger
salt and pepper

Mix together the ingredients for the dressing in a large bowl, adjusting to suit your taste. The measurements are meant to be guidelines, I don’t always follow them exactly.

Chickpea Salad
Serves 4

1 red pepper
1 english cucumber
1 avocado
1 large tomato
1 15oz can chick peas, drained and rinsed
fresh cilantro

Chop all the vegetables into bite size pieces, and mix together with the dressing. If you want this salad to last for a while, don’t add the avocado until ready to eat, otherwise they will go brown.