No Chick Chickpea Salad Sandwich

Ingredients

• Chickpea salad: 2 (15-oz) cans chickpeas, drained and patted dry
• ⅓ cup green onion, diced
• ½ cup carrots, finely diced
• ½ cup celery, finely diced
• ⅓–½ cup dill pickle, diced
• ½ cup grapes, halved
• ⅓ cup raw sunflower seeds
• 3 tbsp fresh dill (or 1 tbsp dried)
• 1 tbsp fresh parsley
• 1 tbsp Dijon mustard
• 1 tsp raw honey
• 1 tbsp lemon juice
• ⅓ cup + 3 tbsp cashew mayo (recipe below) or regular mayo
• ¼ tsp sea salt
• Cashew mayo: ¾ cup raw cashews, soaked overnight
• ¼ cup + 1 tbsp avocado or grapeseed oil
• ¼ cup water
• ½ tsp mustard powder
• 1 small garlic clove
• 2½ tsp apple cider vinegar
• 3 tsp lemon juice
• ¼ tsp sea salt

Recipe

1. Make the cashew mayo: drain soaked cashews and blend all mayo ingredients together until completely smooth. Taste and adjust salt and lemon juice. Refrigerate until needed.
2. Add the chickpeas to a large mixing bowl and mash with a potato masher or fork — aim for a chunky texture.
3. Add green onion, carrots, celery, dill pickle, and sunflower seeds; stir a few times.
4. Add cashew mayo, Dijon mustard, lemon juice, honey, dill, parsley, and salt. Stir until all ingredients are combined. Fold in the grapes. Taste and adjust seasoning with more salt or lemon.
5. Serve in a wrap, over lettuce, or on bread.