This recipe is a great filling for sandwich or a taco shell. You could even use as a dip with some corn chips.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 2 | cups | chickpeas, cooked | ||
| 2 | ribs | celery, chopped fine | ||
| 1 | teaspoon | dill, dried | ||
| 1 | teaspoon | salt (for the filling) | ||
| 1 | avocado | diced (optional) | ||
| ½ | cup | raw cashews | ||
| ½ | cup | water | ||
| ½ | teaspoon | salt (for the cashew mayo) | ||
| 2 | tablespoons | lemon juice, fresh squeezed | ||
| 1 | tablespoon | onion powder |
Instructions
- Using a food processor and the ‘S’ blade, pulse the chickpeas until you have a chunky texture. (Do not over process, otherwise you will have a humus texture.) Place chickpeas in a separate bowl.
- Next, using a high-speed blender, add the raw cashews, water, ½ teaspoon of salt, lemon juice, and onion powder to the blender.
- Blend on high until you achieve a creamy texture. Pour over chickpeas.
- Add the remaining ingredients and stir until everything is coated with the cashew mayo.
- Serve over your favorite bread or add to lettuce cups. You can also use this filling as a dip.
Prep Time: 7 minutes Serving Size: 4-6
