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Vegan Tuna Salad with Chickpeas

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.

Serves 4


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


  1. 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!
  2. 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.
  3. Serve as a wrap in a big piece of butter lettuce, in some sourdough, or on crackers! Enjoy.



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