Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raw slivered almonds
  • 15 ounce can chickpeas, drained and rinsed
  • 2 celery ribs, diced small
  • 1/2 cup red grapes, halved
  • 1/4 cup dried cherries
  • 1/2 cup Vegan Mayo
  • 1 tablespoon lemon juice, from about 1/2 lemon
  • salt and pepper to taste

Instruction

  • In a food processor, pulse the slivered almonds a few times until crumbly, but not so much they turn into a powder or paste.
  • Add the drained and rinsed chickpeas to the food processor with the almonds, and pulse a few times until flaky. You can leave a few beans whole; you don't want to over process and have the mixture become pasty and smooth. Just a few pulses will do.
  • Add the almond/chickpea mixture to a large bowl and mix in the celery, grapes, dried cherries, vegan mayo, lemon juice, and salt and pepper to taste.
  • Refrigerate until ready to serve. It will keep in the refrigerator for up to 5 days. Serve on bread with lettuce, on a salad or even with crackers. Enjoy!