Ingredients:
- Dressing
- 1/2 cup of cashews
- 1/2 cup water
- 3 tablespoons lemon juice
- 2 tablespoons mustard
- 2 teaspoons apple cider vinegar
- 3-4 cloves of garlic
- 1 teaspoon curry powder
- Salad
- 2 15 oz cans of chickpeas, rinsed
- 3 ribs of celery, chopped
- 1/2 medium red onion, diced small
- 1 pint of cherry tomatoes, quartered
- black pepper to serve
Instructions:
Place all of the dressing ingredients into a blender, and set aside for a few minutes, so the cashews can soften. Then blend until smooth.
In a large mixing bowl, mash the chickpeas with a potato masher, leaving a chunky texture.
Throw in the celery, onion, cherry tomatoes, and dressing and stir thoroughly.
Sprinkle on some black pepper to taste, and enjoy!