Vegan "Tuna" Wraps

A bowl of vegan "tuna" filling
Number of Servings: 
Serves 4


  • 1 12 cups cooked or 1 15-ounce can chickpeas, drained and rinsed
  • 12 cup blanched almonds (easy to do yourself, see instructions below)
  • 1 12 Tbsp fresh lemon juice
  • 1 tsp kelp powder
  • 12 cup minced celery
  • 14 red onion, minced
  • 14 plus 1 Tbsp Organic Vegenaise®
  • 1 12 tsp Dijon mustard
  • sea salt and fresh ground pepper
  • Optional: fresh or dried parsley, a bit of dried dill, red pepper flakes


  1. Blanch the Almonds

    1. Boil water.
    2. Add raw almonds, cook for 2 minutes.
    3. Drain, let cool, peel.
  2. Make the Filling

    1. In a food processor, pulse chickpeas and almonds until coarsely chopped (add a drizzle of olive oil or teaspoon of water if needed for processing).
    2. Add lemon juice and kelp powder. Blend until well combined.
    3. Transfer to a large bowl and add celery, onion, soy mayo, mustard, salt, pepper, herbs. Mix well. Tip: If it's too dry, add more mayo!
    4. Cover and refrigerate for at least 12 hour before serving.
  3. Make the Wraps

    1. Spread wrap thinly with a bit of the mayo and mustard.
    2. Place filling near the bottom of the wrap, add spinach leaves, some ground pepper, and a drizzle of olive oil
    3. Wrap and serve.