Vibrant Curry and Bean Salad with Roasted Chickpeas (Easy 50-Min Recipe) - Recipe By Me

Ingredients

• 1 ½ lb baby potatoes, quartered/halved depending on size
• 2 tablespoon olive oil, divided
• 15 oz can chickpeas, drained and rinsed
• 2 teaspoon garam masala
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon ground cloves
• ½ teaspoon black pepper
• 4 cloves garlic, minced
• ½ inch ginger root, grated
• 1 tablespoon curry powder
• ½ teaspoon salt
• ¼ teaspoon ground allspice
• ¼ teaspoon chili flakes
• ⅛ teaspoon ground nutmeg
• 2 bell peppers, any color, thinly sliced
• 1 tablespoon red wine vinegar
• 15 oz can cannellini beans, drained and rinsed
• 1 pint cherry tomatoes, halved
• 4 baby cucumbers, thinly sliced
• 1 red onion, diced
• 1 cup fresh cilantro, chopped
• Juice from ½ lemon