FullyRaw Vegan Un-Chick'n Salad!

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast has similar flavor and is often less expensive.

avocado

🥗Healthier: mashed banana

💰Cheaper: coconut cream

Mashed banana adds creaminess with lower cost.

almonds

🥗Healthier: cashews

💰Cheaper: peanuts

Peanuts are more affordable while maintaining crunch.

Soak 3 to 4 cups of raw garbanzo beans in water for about 8 hours or overnight.

Strain the soaked garbanzo beans and set them aside in a bowl.

In a Vitamix blender, blend 1 1/2 cups of raw cashews, 1 cup of freshly squeezed lemon juice, 1/2 cup of water, and a pinch of Himalayan salt until smooth to make the cashew cream.

Transfer the cashew cream to a mixing bowl and set aside.

In a mixing bowl, add the soaked garbanzo beans and mash them with a fork to soften them if desired.

Add 2 large stems of diced celery, 3 stems of diced green onion, and 2 teaspoons of raw mustard powder (or 1 teaspoon for a milder flavor) to the bowl.

Incorporate 1/2 cup of chopped walnuts, minced fresh dill, thyme, and rosemary, along with dry spices like parsley, thyme, dill, rosemary, oregano, black pepper, and pink salt.

Mix all the ingredients together until well combined.

Add the cashew mayo to the mixture and stir to combine.

Optionally, sprinkle in diced grapes or chopped dates and add 1 diced avocado, mixing until creamy and well combined.

Serve the salad in a bowl or scoop it onto Romaine leaves as lettuce wraps.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens