Curried Chick Pea Salad

Tim made this salad along with chicken and onion soup and it was excellent.

CURRIED CHICK PEA SALAD
1 tablespoon fresh lime juice, or more to taste
1 1/2 teaspoons curry powder, or more to taste
2 scallions, chopped
Salt and freshly ground black pepper
1/4 cup coconut milk, or more to taste
4 cups cooked or drained canned chickpeas
1 large red bell pepper, cored, seeded, and chopped
1/2 cup fresh or thawed frozen peas
1/2 cup chopped fresh cilantro leaves

1. Combine the lime juice, curry powder, scallions, and a sprinkle of salt and pepper in a large bowl.  Stir in the coconut milk.
2 Add the chickpeas, bell pepper, and peas to the bowl and toss gently until everything is coated with dressing , adding more coconut milk 1 tablespoon at a time if the salad seems dry.
3. Let the salad sit for a least 30 minutes, stirring once or twice to redistribute the dressing. (Or refrigerate for up to 5 days.) When you're ready to eat, stir in the cilantro.  Taste and adjust the seasoning and moisture, adding more lime juice, coconut milk, or curry powder if you like.  Serve cold or at room temperature.