"NO CHICK" CHICKPEA CHICKEN SALAD
All I have to say is... dayyuumm. Y'all know I love me some recipes that actually get better as they sit in the fridge. Trust me, you won't be missing your meat or your mayo with this one and that is straight out of the mouth of my carnivore of a husband.
Suitable to eat in a lettuce wrap, over a bed of greens, with some crackers, or on some good quality gluten free bread. Or if you are like me-- eat It straight up with a spoon!
I n g r e d i e n t s
3/4 cup raw cashews, soaked in cold water overnight ( should yield about 1 cup once soaked)
1/3 cup avocado or grapeseed oil ( you need a neutral oil here)
1/4 cup water
1 small garlic clove
3 tsp lemon juice
2.5 tsp apple cider vinegar
1 tsp raw honey ( optional )
1/2 tsp mustard powder
1/2 sea salt to start, + more to taste
2 15oz. chickpea cans, drained and pat dry
1/3 cup green onion
1/2 cup carrots, diced small
1/2 cup cup celery, diced
1/3 - 1/2 cup dill pickle, diced ( amount is based on preference)
1/2 cup grapes, halved
1/3 cup raw sunflower seeds
1/3 cup FRESH dill
1 tbsp dijon mustard
1 tbsp lemon juice
2 tsp pickle juice
1/4 - 1/2 tsp sea salt to taste
heaping 1/2 - 3/4 cup CASHEW MAYO
Equipment Needed: High Speed Blender
D i r e c t i o n s
Drain cashews & blend all "Cashew Mayo" ingredients in your blender. Scrape down sides of blender as needed and continue blending until extremely smooth & creamy. Taste & adjust as needed.Set aside.
Add your rinsed & dried chickpeas to a large mixing bowl. With a potato masher or your hands mash your chickpeas. Add your green onion, carrots, celery, dill pickle, & sunflower seeds. Stir a few times. Add your cashew mayo, dijon mustard, lemon juice, honey, dill, 1/4 tsp sea salt and continue to really stir until all ingredients are combined through. Fold in your grapes. You want all the flavors to meld together! Taste and adjust-- I added a few more shakes salt & dash of lemon!
Let flavors marinate for at least 30 minutes before serving.