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


  • 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.
  • Next, using a high-speed blender, add the raw cashews, water, ½ teaspoon of salt, lemon juice, and onion powder to the blender.
  • Blend on high until you achieve a creamy texture. Pour over chickpeas.
  • Add the remaining ingredients and stir until everything is coated with the cashew mayo.
  • 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
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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