Curried Cauliflower and Chickpea Salad

Curried Cauliflower and Chickpea Salad

Joanne Strosnider (fron Dr. Fuhrman’s web site)

Serves: 4

Ingredients:

½ cup raw cashews, soaked in water to soften

1 medjool date or two regular dates, pitted

1 small mango or champagne mango, peeled

1 teaspoon apple cider vinegar

1 tablespoon yellow curry

1 teaspoon turmeric

½ teaspoon dry mustard powder

1 teaspoon cumin

½ cup coconut milk or water

1-1/2 cups cooked chickpeas or 1 (15 oz.) can low-sodium chick peas, drained and rinsed

½ head cauliflower, finely diced

2 carrots, diced

¼ cup currants

¼ cup slivered raw almonds

3 scallions including light green part, chopped

Directions:

Blend drained cashews, date, mango, vinegar and spices in a high powered blender with coconut milk or water as needed to create a smooth but thick consistency.

Combine remaining ingredients in a large bowl. Stir in cashew cream. Serve chilled.