Tu - No Salad
Chef Kathy Iannacone/Urban Fresh
2 cans of garbanzo beans ( chickpeas) drained and rinsed or 1 1/2 cups
1 cucumber cubed
1/2 red chopped finely
4 stalks of celery diced
1 large carrot shredded
1/4 of a red, yellow, or orange bell pepper diced
2 tbsps. of fresh parsley chopped
2 tbsps. of fresh basil chopped
1 avocado diced (optional)
1/2 cup water
1/2 cup raw unsalted cashews
2 tbsps. dijon mustard
1 fresh lemon juiced
2 teaspoons apple cider vinegar
2 teaspoons kelp powder (optional)
1/2 teaspoon of minced garlic
salt and pepper to taste
1. Blend all of the ingredients for the dressing in a blender, set aside
2. Pulse the garbanzo beans in a food processor just till slightly broken, be careful not to over process ( should look like tuna) Scrape into a bowl.
3. Add all of the fresh veggies and then fold in dressing.
Can be made into sandwiches or for gluten free options put into a collard or swiss chard leaf or stuffed into a beautifully ripened tomato.