I love me some tuna salad! If not in a sandwich, I love putting a scoop of tuna alongside my salad – so good!

But these days, I’m not eating as much fish. And tuna is especially problematic because of the high levels of mercury in it. Sad but true.

But who says you have to suffer in the name of mercury? Certainly not me.

Try this recipe for chickpea almond tuna, and you won’t feel like you’re missing out!

Here is what you will need:

1/2 cup almonds, raw, soaked for 4 hours
1/2 cup cashews, raw, soaked for 4 hours
1 15 oz. can chickpeas, rinsed and drained
1/2 red onion, small diced
1 celery stalk, chopped
1/2 tsp turmeric
1/2 tsp garlic powder
1 tsp sea salt
1/2 tsp pepper
The juice of 1 lemon
A handful of parsley, roughly chopped

1. Pulse the nuts in a food processor for about 5-10 seconds, just to break the nuts up.

2. Add the chickpeas and pulse again for 5 seconds, just to break up the chickpeas.

3. Add the rest of the ingredients and pulse until chunky but combined (another 5-10 seconds).

4. You’re done! You can serve it like this, or you can feel free to add the usual suspects: dijon mustard, mayonnaise (the vegan kind if you’re vegan) – whatever you want!

Enjoy!