Spring Stoner Chickpea Salad


2/3 cup raw cashews 

Pinch fine sea salt 

Pinch cayenne pepper 

1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas), rinsed and drained 

1 bunch green onions, thinly sliced 

1 cup green peas (boiled fresh or frozen thawed) 

1 teaspoon cannabis infused olive or avocado oil

1 tablespoon chopped fresh tarragon

1 tablespoon cider vinegar


Start by placing the cashews in a heatproof container and cover by about 1 inch with boiling water. Let them soak for 30 minutes. Drain the container, discarding the soaking liquid. In the blender, combine cashews, 1/4 cup water, a teaspoon of cannabis infused olive oil or avocado oil, vinegar, salt and cayenne, and blend until smooth; add more water a tablespoon at a time if necessary to puree. In a large bowl, mash chickpeas with a potato masher or large fork until chunky. Add cashew cream, peas and green onions, and toss to combine. Stir in the tarragon and serve. 

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