Tu-No Salad | Recipe Cloud App

Ingredients

• 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)
• 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)