Vegan Chickpea Salad

August 03, 2017

This fresh, light vegan chickpea salad is a great make ahead option for a healthy lunch all week!

3 cans chickpeas, drained and rinsed, then mashed with a fork
2 large carrots, finely diced
2 celery stalks, finely diced
2 dill pickles, finely diced
Cashew sour cream:
1 cup cashews, soaked for 3 hours, then drained
2 tbsp apple cider vinegar
Juice from 1/2 lemon, about 2 tbsp
1/2-3/4 c water, depending on your desired consistency
Black pepper, to taste
*INSTEAD OF the cashew sour cream, you can replace with 1/2 c mashed avocado

In a large bowl, mash the chickpeas, then add the diced vegetables and stir to combine. Blend all the cashew sour cream ingredients in a food processor until smooth and creamy - you may need to scrape down...
See the full directions on my site

Nutritions

Calories
722

Sodium
83mg
3% DV

Fat
19g
29% DV

Protein
35g
70% DV

Carbs
103g
35% DV

Fiber
28g
113% DV