"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 cashews, soaked overnight
1/3 cup avocado or grapeseed oil ( you need a neutral oil here)
1/4 cup water
1/2 tsp mustard powder
1 small garlic clove
2.5 tsps apple cider vinegar
3 tsps lemon juice
1/4 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
3 tbsp FRESH dill ( you can use dried if needed, I would start w/ 1 tbsp and adjust from there)
1 tbsp FRESH parsley
1 tbsp dijon mustard
1 tsp raw honey
1 tbsp lemon juice
1/3 cup + 3 tbsp CASHEW MAYO ( this was entire amount of the cashew mayo, however you can certainly use any mayo you choose, the amount you use just may vary)
1/4 tsp sea salt to start .
D i r e c t i o n s
Drain cashews & blend all ingredients in your blender. Scrape down sides of blender as needed and continue blending until smooth & creamy. Taste & adjust as needed-- I added a pinch more salt + lemon juice! .
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, grapes , & sunflower seeds. Stir a few times. Add your cashew mayo, dijon mustard, lemon juice, honey, dill, parsley, 1/4 tsp sea salt and continue to really stir until all ingredients are combine through. You want all the flavors to meld together! Taste and adjust-- I added a few more shakes salt & dash of lemon! .