day 8 lunch: chickpea unchicken salad

Ingredients:
1 15 oz. can of chickpeas, drained and rinsed
1 celery stalk
¼ cup onion, finely chopped
2 Tbs. sweet pickle relish
¼ cup fat-free creamy spread*
1 Tbs. lemon juice (optional)
1 tsp. mustard of choice (optional)
Dill (optional)
Kelp flakes (optional for a tuna salad feel)

*Creamy Spread
1/2-3/4 cup Cashew Cream Dip

Ingredients:
1 cup of raw cashews
~1-2 cups water
various condiments, herbs, & seasonings
Directions:
Place cashews in high-powered blender* and fill with water right to cashew line. Process until smooth. Add more water until you reach desired consistency for sauce or dressing.


OR


1, 12.3 oz. package firm silken tofu
½-3/4 teaspoon salt
¾ tsp. onion powder (FreshJax Onion)
½ tsp. garlic powder (FreshJax Toasted Garlic)
½ tsp. sugar (more to taste)
2 tsp. Dijon mustard
1 Tbsp. apple cider vinegar
Fresh Bay to taste


Directions: 

Coarsely chop beans in a food processor or mash beans with a fork. Do not over process to a smooth consistency; you want
it to have some texture. Place beans in a bowl with remaining ingredients. Mix well and chill.

RECIPE: www.kailonutrition.com 
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Source: Kailo Nutrition
http://kailonutrition.com/products-and-services/chickpea-salad/