Curried Mango Chickpea “Chick’n” Salad

Ingredients

1, 15 ounce can of chickpeas, drained and rinsed
1 celery stalk, finely chopped
2 tablespoons raisins
2 tablespoons coarsely chopped, roasted cashews or walnuts
3-4 tablespoons mayo or creamy spread*
2 tablespoons mango chutney
½ tablespoon curry powder
Black pepper, to taste

*Creamy Spread

Cashew Cream Dip

OR

1, 12.3 ounce package firm silken tofu
½-¾ teaspoon salt
¾ teaspoon onion powder (FreshJax Onion)
½ teaspoon garlic powder (FreshJax Toasted Garlic)
½ teaspoon sugar (more to taste)
2 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
Fresh Bay to taste

Directions

Coarsely chop beans in a food processor or mash beans with a fork. Do not over process to a smooth consistency; you want it to have some texture.

Place beans in a bowl with remaining ingredients. Mix well and chill.