Tuna No Fish Salad (WFPB no oil)

NOTE:  This recipe is based on Cathy Fisher’s Tu-no Salad recipe in Straight Up Food.  You can find her original recipe here:  Tu No Salad


Local Spicery’s Tuna No Fish Salad

1 15-oz. can chickpeas, drained and rinsed
½ small red onion, minced (about ¼ cup)
3 ribs celery, 1/8” dice
½ red bell pepper, deseeded and deveined, 1/8” dice
¼ cup pickled vegetables, 1/8” dice (substitute relish or capers if desired)


½ cup water
½ cup cashews, unsalted, unroasted
3 TBSP fresh lemon juice
2 TBSP mustard (I like Dijon)
2 tsp cider vinegar
1 clove garlic
½  tsp Local Spicery Depth blend
½ tsp Local Spicery Sel-acious
2 tsp Local Spicery Kibbled Nori
Sprinkle of Local Spicery Show Stopper Topper


  • Add all of the ingredients for the dressing in a blender. Blend for 30 seconds, wait 5 minutes, blend an additional 30 seconds, wait 5 minutes, repeat until dressing is smooth and creamy.
  • Mash chickpeas in a mixing bowl with a potato masher or fork.
  • Add onion, celery, bell pepper, and pickled vegetables.
  • Serve as lettuce wraps or in lettuce cups.
  • Top with Local Spicery Showstopper Topper.


One thought on “Tuna No Fish Salad (WFPB no oil)

  1. Your Tuna No Fish recipe is delicious. I am a fan of Cathy Fisher and make her recipe often. Your “upgrades” were right on and enhanced the final product. The Depth influence was perfect. I didn’t have any of your Kibbled Nori yet so I used kelp granules. The Kibbled Nori will be on my next order. I will be making this often!!!

    Also, I can’t eat nuts and would normally use Cannellini beans but I wanted something different so I subbed 1/2 Cup of home made soy yogurt for the cashews and water. It worked perfectly in the dressing. Thanks for inspiring me to try something new.

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