Step 1

Pour the boiling water over the cashews and let soak for 30 minutes (you can skip this step if you have a high speed blender), alternatively you can soak the cashews in cold water for 2+ hours.

Step 2

Transfer the soaked cashews to a blender and blend until smooth and creamy. Add the lime juice, olive oil, curry powder, onion powder, garlic powder, white pepper, salt, and a pinch of turmeric and blend to combine. Taste and adjust seasoning if desired. Set aside to chill in the refrigerator for at least 20 minutes for the flavors to meld and the dressing to cool. Makes ~1 1/4 cups dressing.

Step 3

Put the chickpeas in a large mixing bowl and mash slightly. We want most of the chickpeas to remain whole, but mashing a small portion of them helps the salad hold together while eating. Add the minced red onion, mango, and baby greens. Add 1/2 cup of the dressing and toss to combine. Add salt and pepper to taste, and more dressing if desired.

Step 4

Top with cilantro and crumbed vegan queso fresco to serve. Enjoy at room temperature or chilled. The salad lasts 2-3 days in the fridge if using sturdier baby greens (like spinach, kale, chard, etc.).