Four

FOOD:

Chickpea salad with cashew mayo.

If you want an easy, healthy, delicious and filling lunch that you can meal prep for the week, this is it! This chickpea salad makes for the perfect lunch, just add it to a salad, a pita, or even just eat it as is. It’s made with a yummy cashew mayo that’s actually good for you. Did I mention the entire recipe is super easy to make? Enjoy!

cashew mayo (for chickpea salad)

¾ cup cashews, soaked in hot water for 10 minutes

1 ½ tablespoons lemon juice

½ tablespoons apple cider vinegar

¼ teaspoon sea salt

⅓ cup water instructions : chickpea salad

1. Soak the cashews in hot water for ten minutes.

2. Drain the cashews, discard the water and add to blender. Then add lemon juice, apple cider vinegar, salt and ¾ cup water. Blend until smooth and creamy.

3. It will thicken as it cools. Store in a covered container in the refrigerator.

½ cup slivered almonds

1 can chickpeas (15 ounces), drained and rinsed

2 stalks celery, diced

½ cup red grapes, halved

½ cup cashew mayo

1 tablespoon lemon juice sea salt and pepper, to taste

*Optional: add ¼ cup dried cranberries instructions :

4. In a blender or food processor, pulse the almonds just until crumbly.

5. Add the chickpeas to the blender with the almonds, pulse a few times until flaky, even leaving a few beans whole.

6. Add this mixture to a large bowl and mix in the celery, grapes, cashew mayo, lemon juice, and salt and pepper to taste.