This Chickpea-Cashew-Date Salad is from our friend Kathy Viers.  It is her take on the Chickpea-Cranberry Salad featured in PlantPure Nation's Cookbook.  This dish can be served as a salad, in sammies, or as an appetizer in wonton cups.  The recipe makes aabout  6 servings for sammies or approximately 36 wonton cups.  Thanks Kathy!

In Nutribullet or blender make the dressing:

• 1/4 C Tahini

• 1/4 C Rice Vinegar

• 1/4 C water

• 2 T agave nectar (or 1-2 packets Stevia)

• 1 tsp. dried dill

• 1/4 C dried parsley

• 1/2 tsp. sea salt

• 1/4 tsp. black pepper

Set above aside.

In food processor chop each ingredient separately and put in separate

mixing bowl the following:

• 1/2 C cashews

• 1/2 C red onion

• 1 carrot diced small or bagged shredded works

• 1/2 C diced celery

• 2 15-oz cans chickpeas, drained and rinsed.  Pulse in processor until has small consistency of flaked tuna or rice. 

Toss the dressing and all chopped items together.  

Hand chop 10 soft dates and add to the above and toss.  

*Note:  I like making this the day before and refrigerating overnight it becomes more flavorful.  

Serving ideas: 
1.  Whole wheat flatbread lined with cabbage leaves keeps flatbread from getting soggy and after rolling up over the salad hold with toothpicks and cut in half makes for a pretty presentation.  
2.  Serve just in cabbage leaves or romaine lettuce leaves.  
3.  For small individual servings make baked wonton cups and fill as needed.  Place wonton skins in mini muffin pan bake 350 for 5 minutes.  This recipe should fill approximately 36 wontons.  This is my favorite way to serve.