Tuna-less Chickpea Salad
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 8 servings
 
Tuna-less Chickpea Salad
Ingredients
Chickpea Salad
  • 3 cups of cooked chickpeas, drained (this is 1½ cans if using)
  • ½ cup chopped dill pickles, we used our Garlicky Dills
  • 3 tbsp finely minced red onion
  • ½ cup chopped celery
  • ½ cup cashew sour cream (recipe below)
  • ½-1 tsp salt to taste
  • ½ tsp freshly ground black pepper
  • fresh parsley for garnish
  • juice of 1 lemon, about 2 tbsp
Cashew Sour Cream-this will make double the amount you need for the recipe above, makes a great topping for tacos of as a base of a creamy dressing as well:
  • 1 c raw cashews, soaked overnight or a few hours, and then drained
  • 1-2 tbsp fresh lemon juice (depending on your taste)
  • pinch of salt
  • ½-3/4 cup of water to thin
Instructions
  1. Blend ingredients for cashew cream in a high powered blender, like a Vitamix, chill until ready to make the chickpea salad. Cashew cream can be made ahead of time, and extras will keep for 5 days.
  2. Mash chickpeas until you get a pasty consistency
  3. Add finely diced onion, celery, cashew cream (adding ⅓ cup to start, up to ½ c depending on the consistency you like), pickles, and lemon juice, mix
  4. Season with salt/pepper and serve or chill until ready to serve. Shown below served with our
  5. Garden Fresh Minestrone Soup
Notes
216 mg of potassium, 22% iron
Nutrition Information
Serving size: ⅛ Calories: 131 Fat: 5.3 g Carbohydrates: 18.3 g Fiber: 6 g Protein: 6.5 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/tuna-less-chickpea-salad/