Chickpea Chickn' Salad

Creamy, crunchy, a little sweet, and incredibly easy to make. This chickpea chick’n salad is perfect for sandwiches, wraps, stuffed pitas, or scooped over greens. Cashew cream gives it the richness of a traditional chicken salad without relying on mayonnaise.

Ingredients

• 2 cans chickpeas, no-salt-added or low-sodium, drained and rinsed

• 1/3 cup cashew cream, plus more as needed (raw cashews + water (1:1 ratio) in blender).

• 2 celery stalks, finely diced

• 1/4 cup finely diced red or yellow onion

• 2 tablespoons sweet dill relish

• 1 tablespoon Dijon mustard

• 1 to 2 tablespoons fresh lemon juice

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried dill, or 1 tablespoon chopped fresh dill

• Freshly ground black pepper, to taste

Optional Add-Ins

• 1/2 apple, finely diced

• 1/2 cup halved grapes

• 2 tablespoons chopped walnuts or pecans

• 1 tablespoon finely chopped green onion

Instructions

1. Add the chickpeas to a large bowl and mash with a fork or potato masher until mostly broken down, leaving a little texture. You can also use a food processor for this.

2. Add the cashew cream, celery, onion, relish, Dijon mustard, lemon juice, garlic powder, dill, and black pepper.

3. Stir until everything is well combined. Add another spoonful of cashew cream or a splash of lemon juice if you prefer a creamier consistency.

4. Fold in apples, grapes, or any other optional additions.

5. Refrigerate for at least 20 to 30 minutes if time allows. The flavor gets even better as it sits.

Serving Ideas

Serve on whole-grain bread, in a wrap or pita, over a big green salad, tucked into lettuce cups, or alongside sliced vegetables and whole-grain crackers.