For the salad.

• 1 can chickpeas, drained and rinsed, (standard size 425 g before draining )
• 2 stalks celery finely chopped
• 3 green onions (scallions), thinly sliced
• 1/4 cup finely chopped raw broccoli
• 1/4 cup finely chopped red bell pepper
• Bunch of chopped coriander

For the dressing.

• 75 g raw cashew nuts
• 120 mls water
• 1 lime, juiced
• 1 ½ tsp wholegrain mustard
• 1 teaspoon Mileeven pure Organic honey
• Pinch sea salt

To make the dressing.

1. Soak cashews in water for one hour to soften
2. Pour cashews and liquid into a blender along with lemon juice & honey.
3. Blend until you have a smooth, creamy texture, stir in mustard. Set aside while you make your salad.
4. In a large bowl, add in the rinsed chickpeas.
5. Stir in the celery, green onions, broccoli, red pepper & chopped coriander.
6. Pour over the dressing & stir until combined.
7. Serve on top of a leafy green salad leaves. Or just enjoy it all on its own!