• 8 ounces steamed tempeh, steamed, cooled and crumbled
  • 1 1/2 cups cooked chickpeas, or a 15-ounce can of chickpeas drained and rinsed
  • 1/2 cup or more chopped celery
  • 1/2 cup shredded carrot
  • 1/3 cup diced red onion
  • 1 medium Fuji or Gala apple, cored and coarsely chopped
  • 1/3 cup raisins
  • 1/3 cup slivered almonds, toasted

Delicious in lettuce wraps, as a salad topper, or a sandwich filling
Makes approximately 6 cups

Place all ingredients above, except raisins and almonds, into a large food processor*.
Add 3 tablespoons of water. Pulse until combined but still chunky, unless you want a smoother texture.

*Without a food processor, put tempeh and chickpeas in a large bowl, lightly mash, and add ALL of the salad ingredients, including 3 tablespoons water. Add dressing, see below.

Turn contents of food processor into a large bowl. Add the raisins and almonds combine. Add the Curried Cashew Dressing, blending as you add it, until moist to your taste. Don’t over blend or it will get pasty. The salad firms up a bit when chilled.

May serve immediately, but best if it rests an hour or more to blend flavors. Even better the next day. Enjoy!

Curried Cashew Dressing*

3/4 cup water
3/4 cup raw unsalted cashew pieces
1 medium clove garlic
5 tablespoons lemon juice
1 teaspoon Dijon mustard*
2 teaspoons apple cider rice vinegar
2 teaspoons curry powder*
*If you would prefer, you can omit the curry powder and add an additional 2 teaspoons of mustard.

Soak the cashew pieces in the water for 30 minutes.
Blend the dressing ingredients until smooth, scrapping down the sides as needed. Set aside until ready to use, and add as directed. Left over dressing can be used as a sauce over grains, beans, and vegetables.