¾cupraw cashews, soaked in water for 10 minutes(100 g)
1tablespoonMedjool dates, soaked in water for 10 minutes and chopped
½cupwater(120 ml)
1tablespoonlemon juice
1tablespooncoconut aminos
½tablespooncurry powder
½teaspoongarlic powder
½teaspoonpaprika powder
½teaspoononion powder
½teaspoonsalt
¼teaspoonblack pepper(about 10 turns)
Salad Ingredients
3cupscanned chickpeas, drained and rinsed
1½cupsred grapes, halved(225 g, can sub diced apple)
½cupraw pecans, chopped(60 g)
½cupcelery, diced(65 g)
¼cupred onion, diced(35 g)
3tablespoonschives, chopped
2tablespoonsparsley, minced
Instructions
Drain the cashews and dates and discard the soaking water. Place the cashews and dates into your blender, along with the water, lemon juice, coconut aminos, curry powder, garlic powder, paprika, onion powder, salt, and pepper. Blend until creamy and smooth, stopping to scrape down the sides of your blender as needed. Set aside the sauce while you assemble your salad.
Place the chickpeas into a mixing bowl and use a potato masher or large fork to lightly mash about half to three quarters of the chickpeas, leaving the rest whole.
Add the grapes, pecans, celery, red onion, chives, and parsley and gently mix together.
Add the sauce to the salad and stir until all of the ingredients are combined. Transfer to a container and refrigerate.
Notes
This is fabulous on lettuce leaves (as pictured), but it's also really yummy as a sandwich, or on top of a salad.