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Tu-No Salad
Ingredients
- 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)
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