3/4cupwater preferably the soak water from the sundried tomatoes
1 1/2cupsprouted chickpeasgarbanzo beans
2tbspred onionfinely diced
6dried apricotsfinely diced
1/2cupcoriandercilantro, finely chopped
Blend the cashews, salt, lime juice, apple cider vinegar, curry powder, sundried tomato halves and water in a highspeed blender. Set aside.
In a bowl, crush the sprouted chickpeas with a fork, leaving some texture to them. Some people digest chickpeas better when they have been steamed for 5 minutes first. If this is you, sprout them, then steam them.
Add the onion, apricots, salt, black pepper and coriander (cilantro) to the bowl and mix well.
Add the curry cashew sauce to the chickpeas and combine, ready for serving.
Serve on a lightly dressed greens or with some bread. In the picture I used slices of raw bread from my Breads, Crackers and Wraps online course. I wanted to experiment with lightly toasting the bread in a toaster oven, still keeping it mainly raw inside, but with a bit of crunch and warmth and it worked so well.