Vegan Pineapple Chickpea Salad

Step 1

Place the cashews into a small bowl, cover with boiling water for 15 minutes. After 15 minutes, drain off water (discard water) and place the soaked cashews into a high-speed blender.

Step 2

Make the Sauce by placing all the remaining Sauce Ingredients into a high-speed blender with the soaked cashews. Blend until smooth and emulsified. Refrigerate until ready to use.

Step 3

Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a food processor along with ¼ cup of pineapple tidbits, pulse a few seconds just until roughly chopped. Place the contents into a large bowl.

Step 4

Place all the Salad Ingredients into the large bowl with the chopped chickpeas and pineapple mixture.

Step 5

Pour the sauce over the mixture, gently toss. Taste test for flavor.  Add more seasoning, if needed.  Refrigerate for an hour to allow the flavors to marry.

Step 6

Serve on your favorite burger bun, toasted bread, wrap or lettuce cup.