Curry Cashew Chickpea, Fig and Cauliflower Salad

Curry the Cashews.
1 tbsp of grade B pure maple syrup
2 tbsp of curry powder
2 cups of roasted unsalted Cashews
~wisk together syrup and curry, spread evenly on cashews. Roast in cast iron skillet or oven until crispy. These are so yummy you will want to save half to just snack on.

2 tbsp olive oil
1 tbsp curry
1 sweet onion caramelized
1 head of cauliflower roasted until soft with browned edges
1 can of chickpeas
1/2 cup of figs diced

Alternatively, I sometimes substitute eggplant for the cauliflower and roasted garden fresh tomatoes for the figs.

Mix above ingredients. Bake until well heated, sprinkle with cashews and serve.

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