Chickpea Salad

2/3 cup raw cashews
1 Tbsp cider vinegar
pinch of salt
pinch of cayenne pepper
15 oz can chickpeas, drained, rinsed and mashed
1 cup green peas
1 bunch green onion, chopped
1 Tbsp tarragon

Soak cashews in enough water to cover nuts for 30 minutes

Drain cashews.  Process with ¼ cup water, cider vinegar, salt and cayenne pepper.  Add 1 Tbsp water at a time as needed until smooth and creamy.  Set aside

Mash chickpeas. Add peas, onion and tarragon.  Toss with dressing and chill

Really good served with corn chips and salsa or added to a tossed salad.