Preheat your oven to 400 degrees F and line a large baking tray with parchment paper.
Rinse your jackfruit very well to remove the brine and shred all the pieces. Add them to your baking tray along with your drained and rinsed chickpeas and walnut pieces. Bake for 15 minutes and remove from the oven.
Meanwhile, add all the dressing ingredients, starting with ¾ cup of water to a high speed blender and process on high until smooth and creamy. Add the remaining two tablespoons of water if needed, to thin out your dressing.
Arrange your jackfruit, chickpeas, walnuts, celery, grapes, and green onion in a bowl. Pour the dressing on top and mix well.
Serve straight away, or refrigerate for an hour or more to chill and serve cold.
Use young green jackfruit canned in brine or water, only. Do not use fresh jackfruit, and do not use jackfruit that is canned in syrup.If you do not have a high speed blender, soak your cashews in cool water overnight, or soak in boiling hot water for 15-30 minutes, then drain. The soaking time allows your cashews to swell and soften, making them easier to break down in your blender.This salad tastes great when freshly made, but tastes even better once chilled in the fridge. Refrigerate for 1 hour or more to get all the flavours to meld nicely.For nut free: Skip the walnuts, and replace the raw cashews with sunflower seeds instead with slightly different results.For a mayo style dressing, sub for my oil and nut free pepita mayo instead. Although. I truly recommend trying it this way first.Leftovers keep refrigerated for 2-3 days.