Curried Chickpea and Carrot Salad






4  Servings

For the salad:
1.5 cups dry Chickpeas, soaked for 2 hours (target 3 cups soaked)
6 Carrots sliced
½ Cup Raisins, soaked

For the sauce:
3 Tbs Tahini (or peanut butter)
½ tsp sesame seed oil
2 Tbs Lime juice, freshly squeezed
1 Tbs Apple Cider Vinegar
2 Tbs Water (use water from steaming carrots)
1 Tbs Tamari Soy Sauce (or Liquid Aminos or 1 tsp white miso paste)

2 tsp Organic Maple Syrup
1 Tbs Curry Powder
1 Scallion, sliced
1 small bunch Cilantro, chopped

Cook Chickpeas with sufficient water in pressure cooker until soft. (Abt. 15 minutes 2nd  ring, or according to cooker instructions), drain and set aside to cool.
Fill a small saucepan with little water and steam the sliced carrots until softened for abt. 5-10 minutes. Set aside to cool.
Drain and rinse soaked raisins and half or quarter the plump soaked raisins.

To make the dressing, first blend Tahini and work in all liquids until smooth. The lime juice directly may make the tahini clump. Then add curry powder, salt to taste, and scallions. Blend in the raisins, carrots and chickpeas and finally the chopped cilantro. Blend well and decorate with cilantro.
I personally like the salad served warm. It stores well for abt. 3 days in the refrigerator.