Vegan Chickpea Salad

This fresh, light vegan chickpea salad is a great make ahead option for a healthy lunch all week!

3 cans chickpeas, drained and rinsed, then mashed with a fork
2 large carrots, finely diced
2 celery stalks, finely diced
2 dill pickles, finely diced
Cashew sour cream:
1 cup cashews, soaked for 3 hours, then drained
2 tbsp apple cider vinegar
Juice from 1/2 lemon, about 2 tbsp
1/2-3/4 c water, depending on your desired consistency
Black pepper, to taste
*INSTEAD OF the cashew sour cream, you can replace with 1/2 c mashed avocado

View the full recipe at Beaming Banana →