Tu-no Salad Wraps

Prep: 15 minutes Cook: 5 minutes


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.


  • 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


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.