Salad
2/3 cup raw cashews
1 tablespoon cider vinegar
Pinch fine sea salt
Pinch cayenne pepper
1 (15-ounce) can no-salt-added chickpeas rinsed and drained
1 cup green peas (boiled fresh or frozen thawed)
1 bunch green onions thinly sliced
1 tablespoon chopped fresh tarragon
This delicious vegan salad of chickpeas and green peas is dressed with a creamy cashew dressing. It makes a terrific sandwich filling, or serve it over sliced tomatoes or baby greens. We love the sophisticated flavor fresh tarragon gives it, but you can substitute almost any leafy herb you might have on hand: dill, basil and parsley are excellent. Try our version with chicken here [1].
Dairy Free [2]
Gluten Free [3]
Low Sodium [4]
Vegan [5]
Vegetarian [6]
High Fiber [7]
Sugar Conscious [8]
Wheat Free [9]
Place cashews in a heatproof container and cover by about 1 inch with boiling water. Let soak 30 minutes.
Drain, discarding the soaking liquid.
In a blender, combine cashews, 1/4 cup water, vinegar, salt and cayenne, and blend until smooth.
Add more water a tablespoon at a time if necessary to purée.
In a large bowl, mash chickpeas with a potato masher or large fork until chunky.
Add cashew cream, peas and green onions, and toss to combine. Stir in tarragon.
Per Serving:260 calories (100 from fat), 11g total fat, 2g saturated fat, 0mg cholesterol, 100mg sodium, 31g carbohydrate (7g dietary fiber, 4g sugar), 12g protein