*Note: You can sub hummus or mayo for tahini but may need to add more or less water depending upon the base.
Instructions
Add curry dressing ingredients to a small bowl and whisk until everything is well combined and you have a creamy texture. Set to the side.
Add chickpeas to a large bowl and mash with the back of a fork or potato masher to get about half of the chickpeas mashed.
Add in carrots, onion, raisins + cashews to a bowl and mix. Add in lemon juice and mix again.
Finally add the curry dressing to the bowl and toss until you have a creamy salad. You can eat this with crackers, on lettuce wraps or over a bed of greens. Stays fresh in the refrigerator for up to 2 weeks. Enjoy!