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Recipe Creamy Vegan Chickpea Salad Rate this Recipe: from 1 vote Ingredients 1 cup cashews 2 tablespoons apple cider vinegar 3 tablespoons lemon juice 2 teaspoons Dijon mustard - cup water teaspoon ground pepper 2 tablespoons fresh dill - chopped 2 tablespoons Italian parsley - chopped teaspoon salt - optional 4 cups chickpeas - 3 cans, rinsed and drained 2 stalks celery - diced small (1 cup) 6 medium green onions - thinly sliced Instructions Place the cashews in a small bowl and cover them with boiling water

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Instructions In a large skillet over medium-high heat add oil and once hot and sizzling, brown the beef (for about 6 minutes)

More satisfying salads to try next: Caesar Pasta Salad Chopped Greek Salad Mediterranean Quinoa Salad Cheeseburger Meatball Salad Bowl Roasted Butternut Squash & Kale Salad Edamame Crunch Salad Sheet Pan Salmon Salad Nioise Greek Burger Salad Bowl Try it with my Dill Pickle Ranch Dressing next

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