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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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