Tu-NO Salad 2017-02-09T16:18:21+00:00

Project Description

Tu-NO Salad

Makes 1 ¼ Cups


  • 3 tablespoons water
  • ½ cup Delores hemp seeds
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons coconut sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon white ground chia
  • ¼ teaspoon rock salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cumin


  • 1-15oz can chickpeas, drained and rinsed
  • 1/3 cup celery, finely chopped
  • 1/3 cup green onion, finely chopped
  • 2 tablespoons dill pickle, finely chopped

Growing up, every Mom on our street made tuna salad with 3 ingredients: tuna, relish and tons of mayonnaise. To get a healthy mayo-type consistency requires a bit of blending but the ingredients are simple to use and it is well worth the work. This recipe is a great addition to any hearty table whether you eat real tuna or Tu-NOT!


1. In a food processor, blend together all of the sauce ingredients until creamy. Set aside.

2. Add chickpeas to food processor and pulse until coarsely chopped but not smooth.

3. Add chickpeas to serving bowl and stir in celery, green onion and dill pickle then mix in sauce.

4. Serve as a side or enjoy on a wrap or as a gluten free sandwich. This recipe tastes even better the next day – so try to make ahead!

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