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2-Step Curried Chickpea Salad

2-Step Curried Chickpea Salad

Gosh I love chickpeas. They are in so many of my favorite foods (hummus and falafel) and they make a great snacks when you season and bake them (much better than potato chips). A friend of mine shared this curried chickpea salad recipe with me (from one of our favorite food bloggers/Instagrammers @hummusapien) and I just had to make it. Of course it has chickpeas but then it has fresh herbs like cilantro, textural adds like cashews (also my favorite nut) and raisins, and then of course turmeric and curry powder, some of my favorite spices. I think I could've eaten the whole bowl myself but I restrained myself, and now I have leftovers. Oh, and I almost forgot to mention, it is only 2 steps and takes 15 minutes to make (and if you cook often, you will likely have over half the ingredients in your kitchen already!). See the bottom of this post for the original recipe.

Yields: 5 servings (as a side)

Prep Time: 15 minutes

Total Time: 15 minutes


For the dressing:

  • 3 tbsp tahini
  • 1½ tbsp extra virgin olive oil
  • 2 tbsp pure maple syrup
  • 2 tbsp water
  • juice of half a lemon
  • 2 tsp apple cider vinegar
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • ½ tsp salt
  • freshly ground black pepper

For the salad:

  • 2-15oz cans chickpeas, drained and rinsed
  • ½ cup chopped green onions
  • ½ small bunch cilantro, chopped
  • 1 bell pepper, chopped
  • ½ cup raisins
  • ⅓ cup cashews, chopped


  1. Whisk together all dressing ingredients in a small bowl. I blended mine in my Nutribullet.
  2. Place salad ingredients in a large bowl. Add dressing and toss to combine.


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