Tu-no Salad Wraps

Prep: 15 minutes Cook: 5 minutes

Serves:6

By Cathy Fisher
Chickpeas-aka garbanzo beans-are a perfect plant-based substitute for canned tuna when it comes to creating a healthier version of tuna salad. For this recipe, the Tu-no salad is wrapped in warm corn tortillas and steamed collard leaves.

Ingredients

  • 2-15 ounce cans chickpeas/garbanzo beans
  • 4 stalks celery, diced
  • 1/2 red onion, diced
  • 2 tbsp chopped fresh basil
  • 1/4 cup curly or Italian parsley, chopped
  • 1 avocado, small diced (optional)
  • 1/2 cup water
  • 1/2 cup raw, plain cashews
  • 3 tbsp lemon juice
  • 2 tsp apple cider or rice vinegar
  • 1 tbsp prepared/wet mustard
  • 1/2 tsp garlic powder
  • 1 bunch collard greens
  • 1 package corn tortillas

Directions

Place the drained chickpeas into the bowl of your food processor and pulse briefly, just until beans are broken up and sticking together slightly. Scrape this into a large bowl and toss with the celery, onion, basil, parsley and avocado.

Blend the dressing ingredients (water, cashews, lemon juice, vinegar, mustard and garlic powder) in a high-speed blender until smooth. Add this to the bowl of garbanzos and vegetables, and mix thoroughly. Serve in corn tortillas or wrapped in collard green leaves. (To prepare leaves: after washing the leaves and trimming the thick stem end, place each leaf in almost-boiling water for 1 minute to soften; remove and pat dry before filling and wrapping. Tuck or trim ends, then cut in half.

Notes: For a salt-free mustard, look for Westbrae Natural brand. For salt-free canned beans, look for Eden brand. Look for corn tortillas that are made with only corn, water and lime as their ingredients.