Chickpea Egg-less Salad
4tbs cashew cream
1 small red onion
1/3cup chopped dill
1 spring onion
1tsp Dijon Mustard
1 sweet pickle
seas salt, pepper
juice of 1 lemon
Drain chickpeas and rinse it under running cold water.
Dice the onion.
Rinse the capers and chop them roughly.
Chop the herbs and spring onion.
Dice the pickle.
Crush the chickpeas slightly with the fork in a large bowl.
Add all the rest of the ingredients into it and season it with sea salt and pepper, add lemon juice.
Serve it on seeded bread as a sandwich or stuff it into pita bread or just have it with some salad and grilled veggies on the side.
Victoria is a certified Health Coach and Plant Based Nutritionist. She helps other people to regain a healthy relationship with food and to develop healthy life lasting habits. She writes about plant based nutrition and shares recipes on her blog as well as posting gorgeous, mouth watering meals to her Instagram feed.
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