Chickpea Salad Sandwich

1 (15-ounce) can chickpeas

1/4 of red onion chopped

1 stalk of celery chopped

1 teaspoon of honey

1 teaspoon of honey dijon mustard

2 tablespoons of sweet pickle relish

1/4 of a red pimiento (roasted red pepper) chopped

1 tablespoon vegan mayonaise

1 teaspoon lemon juice

salt & pepper

Drain and rinse the chickpeas and mash with a fork, leaving a few beans whole.

Add the remaining ingredients and spread on your favorite bread and garnish with lettuce, tomato or onion.  Mixture will keep covered in refrigerator for 4-5 days.  Makes a quick and nutritious lunch.

Tofu Cashew Mayonnaise

1/4 cup raw cashews, soak in water for 2-3 hours and then drain

7 ounces extra-firm tofu

1/2 teaspoon sea salt

1/2 teaspoon tahini

4 teaspoons lemon juice

1-1/2 teaspoons white vinegar

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

2-1/2 teaspoons agave nectar

2 tablespoons water

1/4 teaspoon xantham gum (Bob's Red Mill)

Place all ingredients in a Vitamix or other blender.  Blend until smooth and shiny.

Store in a glass jar in the refrigerator.  Keeps well for a couple weeks.  Use this mayonnaise for sandwiches, dressings and sauces.