Curried Cabbage Salad - Untested

https://cookingforpeanuts.com/curried-cabbage-salad/#recipe

For the curry chickpeas (optional):

1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked)

Drizzle of olive oil

Dash of curry powder

Salt to taste

For the salad:

½ small green cabbage thinly sliced (3 cups)

2 medium carrots grated (2 cups)

½ small onion thinly sliced (optional)

¼ cup raisins (optional)

⅓ cup pumpkin seeds 

3 tablespoons chopped dill or mint, or cilantro

For the creamy curry dressing:

⅔ cup plain yogurt 

3 tablespoons mayonnaise

2 teaspoons curry powder

Freshly ground black pepper to taste

1. Optional for roasted chickpeas: Preheat the oven to 425ºF. Rub the chickpeas between the layers of a kitchen or paper towel. Remove the skins as desired.
2. Transfer the chickpeas to a large rimmed baking sheet. Drizzle with olive oil, a dash of curry powder, and salt to taste. Roast for 15 minutes, and then change the oven setting to broil. Cook for about 2 minutes more, or until crispy.
3. Mix salad ingredients: Transfer the cabbage, carrot, red onion, raisins, cashews, and dill to a large bowl.
4. Make the dressing: In a small bowl, mix the yogurt, mayonnaise, and curry powder.
5. Combine: Transfer the dressing to the salad and mix to incorporate. Top with the crispy chickpeas for serving. Add freshly ground black pepper to taste.