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Tu-No Salad

Tu-No Salad

  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 4 to 6 (makes 1 cup dressing and 5 cups salad) 1x


  • For the salad:
  • 2 cans cooked garbanzo beans (15 ounces each; about 3 cups total), drained and rinsed
  • 3 ribs celery, sliced or chopped (about 1 cup)
  • ¼ cup finely chopped red onion
  • ¼ cup finely chopped fresh basil
  • 1 medium, ripe avocado, chopped (optional)
  • Cashew-Mustard Dressing:
  • ½ cup water
  • 2 ounces raw, unsalted cashews (about ½ cup)
  • 3 tablespoons lemon juice
  • 2 tablespoons mustard (I like Dijon or stone ground)
  • 2 teaspoons vinegar (I like apple cider)
  • 1 medium clove garlic, sliced
  • 2 to 3 teaspoons kelp granules (optional; see Notes)


  1. Place all of the dressing ingredients (water, cashews, lemon juice, mustard, vinegar, garlic, and kelp, if using) into a blender, and set aside for at least 15 minutes (so the cashews can soften).
  2. Place the garbanzo beans into a food processor and pulse until the beans are broken but still flaky (do not overblend). Transfer the beans to a large bowl and add the celery, red onion, basil, and avocado (if using).
  3. Blend the dressing ingredients until smooth. Stir the dressing into the salad. Serve as is or see the serving suggestions above.


Adding kelp granules lends a seafood flavor to this salad (although it’s great without it, too). You can find kelp granules in the spice aisle or Asian cooking section of the grocery store.

For a lower-fat dressing, substitute a little over ½ cup cooked white beans (any type; drained and rinsed) for the cashews.


  • Serving Size: 1/6 recipe, 3/4 cup
  • Calories: 203
  • Sugar: 2.4g
  • Sodium: 105mg
  • Fat: 6.1g
  • Saturated Fat: 0.9g
  • Carbohydrates: 26.6g
  • Fiber: 6.3g
  • Protein: 9.3g
  • Cholesterol: 0