It’s no secret that I’m not a fan of whole chickpeas. I’d much rather than pureed, smashed or formed into chickpea burgers. And this absolutely delicious chickpea salad sandwich is no exception to the rule. It’s another on of those meals that you could serve to a carnivore and they would never assume the dish was cruelty-free. The cashew mayo goes extremely well with the mashed chickpeas. The celery and red onions give it a nice crunch, and the cranberries and pickles, a nice tangy sweetness. This batch also makes a HUGE amount so you could realistically have salad sandwiches the entire week-although that would get pretty boring. Especially with all the new yummy recipes we’ve got coming up in the following days!
4 cups cooked chickpeas
1 cup red onion
3/4 cup chopped celery
2/3 cup chopped cranberries
1/3 cup chopped green onion
1/4 cup chopped fresh parsley
1 dill pickle, chopped
SWEET CASHEW MAYO
1 1/2 cups soaked raw cashews
2/3 cups coconut milk
Juice of 1 lemon
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp raw honey
1 tsp salt
1/4 tsp black pepper
- Prepare mayo by blending all ingredients together until creamy
- Pour mayo over chickpeas in a large bowl and mash with a potato masher (don’t puree it or make it too creamy-you want some texture!)
- Stir in the rest of the ingredients and stir toegther well
- Let refrigerate for at least an hour before serving ontop of burger buns
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This looks so yummy and easy to make!
This looks yummy, but what’s the process for soaking the cashews?
I made these for dinner last night and will definitely be making this salad again! I also used it as a dip for my apple slices. Thanks for the recipe!
Just soak them in water so they’re covered for 1 to 2 hours and thats it!
OOO that sounds yummy! Apples usually go really well with savory dips, spreads and salads!