Vegan Mayonnaise:

1 cup organic sunflower oil (or oil of choice)

1/2 cup unsweetened nondairy milk

1 teaspoon stone ground mustard

1/8 teaspoon agave syrup

1/2 teaspoon sea salt

1 tablespoon fresh lemon juice

1 teaspoon apple cider vinegar

Spicy Chickpea Salad:

2 cups coarsely mashed chickpeas (garbanzo beans)

1 cup finely chopped cilantro

1 cup steamed quinoa (or choice of grain)

1 cup finely sliced scallions

1 cup coarsely chopped walnuts

1/2 cup finely shredded carrots

1/2 cup finely diced celery

1/2 cup finely diced green pepper

1/2 cup finely diced red onion

1/2 cup finely diced red pepper

1/4 cup vegan mayonnaise (recipe above)

1/4 cup finely ground poppy seeds

1/4 cup toasted sesame seeds

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon sea salt