The Chickapea curry is based off of THIS original recipe. I altered it by cutting out the raisin's and cashews, mashing the chickpeas a bit more, and adding the shrimp which I glazed with curry powder and lemon. It came out delicious!
The cucumber salad is my own creation. I made it by first peeling the cucumber into thin slices. The sauce is just a mix of lemon, olive oil, and a bit of pepper. I also added just a pinch of freshly grated ginger. I sprinkled some Daiya Mozzarella cheese on top, and it was finished! A summer salad that is quite easy to make and completely vegan/gluten free.