Creamy Chickpea, Cucumber, and Dill Salad
A delicious alternative to tzatziki, coronation chicken, or potato salad, this creamy, protein packed dish is quick and easy to make and feels like an indulgent treat. Serve with freshly baked flatbread, crackers, burgers, or whatever else takes your fancy!
The perfect side salad!
A delicious alternative to tzatziki, coronation chicken, or potato salad, this creamy, protein packed dish is quick and easy to make and feels like an indulgent treat. This takes about 40 minutes to make as the cashews need to soak for around 30 minutes, which is just enough time to whip up a quick batch of flatbreads while you wait so they're warm to serve with this as a dip!
Ingredients
1/2 cup cashews
1 tbsp nutritional yeast
garlic salt and black pepper to taste
1/2 cup plant based milk (I used oat milk)
A few sprigs of dill chopped
1 tin chickpeas (drained)
radishes, thinly sliced
cucumber, finely chopped
Method
Soak the cashew in the milk for 20-30 minutes.
Chop the cucumber, slice the radish, and finely chop the dill.
Drain the chickpeas.
Blend the milk and cashews on high until they form a smooth thick cream consistency.
Add the nutritional yeast, chopped dill, and salt and pepper and pulse the blender until mixed.
Stir the cashew cream mix with the cucumber, radish, and chickpeas.
Garnish with a couple of sprigs of dill.
Serve with freshly baked flatbread, crackers, burgers, or whatever else takes your fancy!