Chickpea Salad

When I think of a nice lite summer meal this is one of the first things to come to mind. Its so simple to whip up for a lunch and just as easy to prep a keep in the fridge for when ever you're hungry for it!



The Guts

  • 1 Can Chickpeas, Drain and Rinsed
  • About 3 Sticks of Celery
  • 1 Cup of Red Grapes
  • 1/2 Cup of Toasted Sliced Almonds

The Sauce

  • 1 Cup Soaked Cashews
  • 1/2 Cup of Vegan Mlyk
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 2 Tbsp Nooch
  • 1 Tbsp Apple Cider Vinegar
  • Salt & Pepper to Taste


  1. Start by soaking the cashews then should be soaked overnight for the best outcome or you can quick soak them in boiling water for 15-20 minutes this just might take more blending. Once they are soaked and a little squishy drain and rinse them.
  2. While they are soaking you can chop in the celery and cut the grapes in half and put them in a bowl. Then mash up the chickpeas and add them to the bowl as well as the almonds.
  3. Next add all the ingredients for the sauce into a high powered blender. Blend until it becomes a creamy sauce. It shouldn't be super thick but on a more liquid side. Add more vegan mylk a tablespoon at a time if needed.
  4. Next add the sauce into the bowl with everything else. Mix everything until it is all fully combined and coated in sauce.
  5. Serve it on toast and make a sandwich or over a salad or in a wrap like I did! There are so many possibilities with this one which makes me love it so much.