Ingredients

• 1/2 ounce dried, unsweetened coconut (1/4 cup)
• 2 tablespoons peeled and coarsely chopped ginger
• 2 green onions
• 1 teaspoon mellow white miso
• 1/2 cup vegetable broth
• 1 tablespoon vegan sugar or agave nectar
• 1/4 teaspoon tamarind concentrate (or omit and add extra lime juice)
• 1 teaspoon soy sauce
• 3 cups cooked chickpeas (or canned, drained and rinsed)
• 2 teaspoons fresh lime juice
• 1/2 red bell pepper, seeded and diced
• 1 small jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
• 1/2 cup peeled and diced cucumber
• 1 rib celery, diced
• 1/2 cup fresh pineapple, cubed
• salt to taste
• toasted cashews (optional)