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"Tu-no" chickpea salad

By Gia Kavanagh 1 min read
Friday, January 19, 2018

You won't believe this chickpea tuna salad actually has no fish in it.

Preparation Time: 25 Minutes

Cooking Time: 0 Minutes

Serves: 5


Cashew-Mustard Dressing 

  • ½ cup water
  • ½ cup raw cashews
  • 3 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 2 tsp apple cider vinegar 
  • 1 garlic clove
  • 2 to 3 tsp kelp granules


  • 2 x 400g tinned chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • 3 celery ribs, sliced or chopped
  • ¼ cup red onion, finely chopped

New recipe every week

  1. Blend all dressing ingredients in a blender until smooth. Set aside for 15 minutes to allow cashews to soften.
  2. Pulse chickpeas in a food processor until they are broken but still flaky, being careful not to overblend. Transfer to a large bowl and add celery and onion. 
  3. Stir the dressing into the salad. 

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