• Sauce:
  • 1/4 cup soaked cashews
  • 8 raisins, soaked (with the cashews)
  • 1/3-1/2 cup tofu sour cream*
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder, more if you like it strong
  • 1/2 teaspoon salt, optional
  • Salad:
  • 1 can chickpeas, drained and rinsed
  • 1/3 cup raisins, or 1/2 cup sliced grapes
  • 1 cup celery, diced
  • 1/4 cup diced red bell pepper
  • 1/2 cup thinly isliced scallions,
  • Toasted cashews, optional

Caroline DiNicola Fawley,

    1. Blend the sauce ingredients until smooth and creamy
    2. Mash the chickpeas with a fork, potato masher, or food processor until broken and chunky.
    3. Mix ingredients together. Especially good if it sits for a few hours.

Enjoy as a sandwich filling with red onion, pickle, tomato and lettuce. Or, pilled on a bed of leafy greens, garnished with tomato slices. Nice with a thick flavored balsamic vinegar drizzle. Scatter toasted cashews over the salad.

*Click here for my Vegan Sour Cream recipe.