INGREDIENTS
2 cups
cooked chickpeas
1/4 cup
Franks hot sauce
1 tbsp
vegan mayonnaise
1 tsp
agave nectar
1/2 tsp
apple cider vinegar
salt
2
celery stalks, (diced)
1/2 cup
raw cashews, (soaked 2 hours)
1/2 cup
water
2 tbsp
fresh lemon juice
1 tbsp
olive oil
2 cloves
garlic
1 tsp
apple cider vinegar
salt
1 tbsp
fresh parsley, (minced)
1 tsp
fresh dill, (minced)
1 tsp
fresh chives, (minced)
8
large leafs of Romain Lettuce
2
green onions, (diced)