Tu-no Salad Wraps
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.
Serves: 6
Prep Time: 15 min
Cook Time: 2 min
Ingredients
Directions
1 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.
2 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.
