Chickpea Salad

• 1 tablespoon Thai red curry paste
• 14 cup light coconut milk
• 1 tablespoon lime juice
• 12 teaspoon cumin
• 14 teaspoon kosher salt
• 2 (400 g) cans chickpeas, drained and rinsed well
• 3 tablespoons cilantro, chopped
• 3 tablespoons mint, chopped
• 34 teaspoon sugar
• 3 small tomatoes, any variety, chopped

1. In the bottom of a large salad bowl, whisk the red curry paste, coconut milk and lime juice until very smooth.
2. Season with cumin and salt.
3. Stir in the chickpeas, cilantro, mint, sugar, and tomatoes.
4. Serve immediately, or allow the flavors to meld for a few hours in the refrigerator.

red curry, light coconut milk, lime juice, cumin, kosher salt, chickpeas, cilantro, mint, sugar, tomatoes

Taken from www.food.com/recipe/chickpea-salad-387558 (may not work)