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Spring Chickpea Salad

Serves 4
Time 45 min
This delicious vegan salad of chickpeas and green peas is dressed with a creamy cashew dressing. It makes a terrific sandwich filling, or serve it over sliced tomatoes or baby greens. We love the sophisticated flavor fresh tarragon gives it, but you can substitute almost any leafy herb you might have on hand: dill, basil and parsley are excellent. Try our version with chicken here.
Ingredients
  • 2/3 cup raw cashews
  • 1 tablespoon cider vinegar
  • Pinch fine sea salt
  • Pinch cayenne pepper
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas), rinsed and drained
  • 1 cup green peas (boiled fresh or frozen thawed)
  • 1 bunch green onions, thinly sliced
  • 1 tablespoon chopped fresh tarragon
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Method

Place cashews in a heatproof container and cover by about 1 inch with boiling water.

Let soak 30 minutes.

Drain, discarding the soaking liquid.

In a blender, combine cashews, 1/4 cup water, vinegar, salt and cayenne, and blend until smooth; add more water a tablespoon at a time if necessary to puree.

In a large bowl, mash chickpeas with a potato masher or large fork until chunky.

Add cashew cream, peas and green onions, and toss to combine.

Stir in tarragon.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2/3 cup raw cashews
  • 1 tablespoon cider vinegar
  • Pinch fine sea salt
  • Pinch cayenne pepper
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas), rinsed and drained
  • 1 cup green peas (boiled fresh or frozen thawed)
  • 1 bunch green onions, thinly sliced
  • 1 tablespoon chopped fresh tarragon
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.