1 cup cashews, soaked overnight or for 4 hours in hot water
1- 15oz can chickpeas, drained and rinsed
½ tsp onion powder
1 tsp garlic powder
1 tsp salt
1 ½ tbsp lemon juice
1 tbsp dijon mustard, optional
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
1 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
*you can use dry herbs just cut the amounts in half

Pecan coating:
½ cup pecans, finely chopped
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped

1). Place the soaked cashews, chickpeas, onion powder, garlic powder, salt, lemon juice, and mustard into a small food processor and process until smooth and creamy.

2). Transfer mixture to a medium sized bowl and mix in the herbs.

3). Then take either parchment paper or plastic wrap and spoon half the mixture onto it.  Roll it up into a log and place in the refrigerator for at least 2 hrs.  This allows the log to firm up and for the flavors to develop.  You make these a few days in advance as well.  The mixture will make 2 logs.

4). Once you are ready to coat the logs, pull them out of the refrigerator and unwrap them. 

5). Mix the chopped pecans, chives, and parsley together and roll the logs in them.  Make sure the pecans are well chopped or they don’t like to stick.  Don’t be afraid to press the pecan mixture into the logs.

6). Serve these with crackers, toasted bread, and fresh vegetables!  This pairs great with my Spinach Artichoke Dip as well.

*Each log makes about 6 servings.  The nutrition info is for ⅙ of a log