Garbanzo beans are an ideal substitute for tuna when it comes to creating a health-promoting version of tuna salad. Recipe by Cathy Fisher
For the salad:
2 cans cooked garbanzo beans (15 ounces each; about 3 cups total), drained and rinsed
3 ribs celery, sliced (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 teaspoons vinegar (I like apple cider)
2 tablespoons mustard (I like Dijon or stone ground)
1 medium clove garlic, sliced
2 teaspoons kelp powder or granules (lends a seafood flavor; optional)
1. Place all of the dressing ingredients into a blender, and set aside for at least 15 minutes.
2. Place the chickpeas into a food processor and pulse until the beans are just broken up and still flaky (do not overblend). Transfer the beans to a large bowl and add the celery, red onion, basil, and avocado (if using).
3. Blend the dressing ingredients until smooth. Add the dressing to the salad, and toss.
4. Serve as is or on top of a green salad, in romaine or endive leaves, or in steamed corn tortillas with sliced tomatoes.
Serves 4-6 (makes 5 cups salad).
Chef’s note: You can find kelp powder in the bulk herb section of health-food stores and kelp granules in the Asian food aisle.