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Tu-No Salad — Cooking with Gia and Olive

By Gia Kavanagh 1 min read

A tuna salad without the tuna?

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


  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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