013: Vegan Pineapple Chickpea Salad

Made by Eva McGuire - Member off the 30 Day Plant Based Challenge

Ingredients

Food Processor Ingredients:

1 15.5 oz. can of chickpeas, drained and rinsed

1/4 cup pineapple tid bits

Salad Ingredients:

1 cup celery, diced

1/2 cup red onion

1 to 1 1/2 cups pineapple tid bits

1/4 to 1/2 cup toasted pecans, coarsely chopped

Sauce Ingredients:

1/2 cup raw cashews

1/2 cup pineapple tid bits

1/4 cup pineapple juice

2 Tablespoons distilled white vinegar

2 teaspoons pure maple syrup (optional)

1 teaspoon hot sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon dried minced onions

1/4 teaspoon sweet paprika

1/2 teaspoon dried ground mustard powder

1/8 teaspoon black pepper

1/4 to 1 teaspoon sea salt

Serving ideas:

Burger Bun, toasted bread, flour tortilla wrap, or lettuce cup

Shredded lettuce

Instructions:

1. Place the cashews into a small bowl, cover with boiling water for 15 minutes. After 15 minutes, drain off water (discard water) and place the soaked cashews into a high-speed blender.

   
   

2. Make the Sauce by placing all the remaining Sauce Ingredients into a high-speed blender with the soaked cashews. Blend until smooth and emulsified. Refrigerate until ready to use.

   
   

3. Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a food processor along with ¼ cup of pineapple tidbits, pulse a few seconds just until roughly chopped. Place the contents into a large bowl.

   
   

4. Place all the Salad Ingredients into the large bowl with the chopped chickpeas and pineapple mixture.

   
   

5. Pour the sauce over the mixture, gently toss. Taste test for flavor.  Add more seasoning, if needed.  Refrigerate for an hour to allow the flavors to marry.

   
   

6. Serve on your favorite burger bun, toasted bread, wrap or lettuce cup.