I LOVE tuna salad, but I am currently detoxing from heavy metals. Tuna is known for being high in mercury, unfortunately, so I am thrilled that this chickpea “tuna” salad fills that void! It is delicious in a butter lettuce wrap, on some toasted sourdough, in a sandwich, or on some crackers – you can get creative! The celery adds the perfect crunch, and dill is one of my all-time favorite herbs because of its anti-inflammatory properties (and its amazing taste!) so sprinkle some of that on top as well.
2 cans (26 total oz) of organic chickpeas
4 oz of cashew yogurt (I like Forager’s)
1/3 cup of organic Tahini
Juice from 1 lemon
1 1/2 cup of diced celery
1/2 cup of parsley (de-stemmed and chopped up)
1/4 cup of dill (chopped)
2 tsp of cumin
2 tsp of Dijon mustard
sea salt and black pepper to taste
- Mash the chickpeas with a potato masher or fork. You can also blitz them in a blender or food processor, but you don’t want them to be too blended. We are going for the same texture as tuna salad, after all!
- Mix all of the ingredients into a large bowl, starting with the chickpeas, yogurt, tahini, lemon, cumin, mustard, and salt and pepper. Once that is combined, all the celery, parsley, and dill.
- Serve as a wrap in a big piece of butter lettuce, in some sourdough, or on crackers! Enjoy.