Garbanzo “Tuna Salad”

This recipe is a great filling for sandwich or a taco shell. You could even use as a dip with some corn chips.


Quantity Unit Name Link Alternatives
2 cups chickpeas, cooked
2 ribs celery, chopped fine
1 teaspoon dill, dried
1 teaspoon salt (for the filling)
1 avocado diced (optional)
½ cup raw cashews
½ cup water
½ teaspoon salt (for the cashew mayo)
2 tablespoons lemon juice, fresh squeezed
1 tablespoon onion powder


  1. Using a food processor and the ‘S’ blade, pulse the chickpeas until you have a chunky texture. (Do not over process, otherwise you will have a humus texture.) Place chickpeas in a separate bowl.
  2. Next, using a high-speed blender, add the raw cashews, water, ½ teaspoon of salt, lemon juice, and onion powder to the blender.
  3. Blend on high until you achieve a creamy texture. Pour over chickpeas.
  4. Add the remaining ingredients and stir until everything is coated with the cashew mayo.
  5. Serve over your favorite bread or add to lettuce cups. You can also use this filling as a dip.

Prep Time: 7 minutes
Serving Size: 4-6
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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