Curried Chickpea, Kale, and Cucumber Salad  | NTforIBD

Ingredients

• 3 TBSP extra virgin olive oil
• 1 can chickpeas rinsed and drained
• 2 tsp curry powder
• ¼ tsp Herbamare
• 1 bunch curly kale chopped
• ¼ small head red cabbage thinly sliced
• 1 roma tomato chopped
• 1 English cucumber sliced
• 5 TBSP raw cashewbutter
• 4 TBSP water
• 1 lime juiced
• 1 handful cilantro
• 2 cloves garlic peeled