These chickpea "tuna" salad wraps with pesto sauce are the perfect meal-prep lunch recipe to keep you feeling healthy and satisfied during the work week. The best part: NO cooking is required to make either the pesto sauce or the chickpea salad! All you need is a blender for the pesto sauce and a mixing bowl and masher for the chickpeas.
To be completely honest, I don't quite remember what tuna tastes like. I haven't had a tuna sandwich since I was a little kid, so I couldn't tell you if this actually tastes like tuna fish or just a delicious chickpea salad.
I would've just called it a chickpea salad wrap, but with the addition of some finely chopped seaweed in the mix, I feel pretty confident that these smashed chickpeas have a touch of oceanic flavor and a texture that gives off some tuna vibes. 🐟
While it might not be just like tuna, there are many reasons to try chickpeas instead and avoid eating tuna and other sea life-
Mercury and other toxic heavy metals bioaccumulate up the food chain, so large fish that eat smaller fish, like tuna, often contain extremely high levels of these heavy metals as well as industrial pollutants. Even small amounts of mercury can negatively impact our digestive and nervous systems. This risk greatly outweighs any benefits we would receive from the omega 3 fatty acids in fish, so it's much safer to get your EPA/DHA lower down on the food chain, in the form of a micro algae supplement.
Overfishing is destroying the oceans and the way in which tuna are captured is actually really disturbing. They are caught by net which means they have a slow and painful death and are often crushed by the weight of other tuna and sea life as they are dragged to the surface.
The CDC says that 75% of all food poisoning comes from seafood. I have experienced this for myself when I once ordered vegan avocado sushi rolls from a sushi restaurant that serves fish and got the worst food poisoning of my life due to cross contamination from the fish they were preparing on the same surface.
Tuna fishing kills more than just tuna. Dolphins, sea turtles, sharks, and other sea life are also often killed when they're accidentally caught in fishing nets.
Farmed fish are not any better off. They often live in cramped conditions to increase profits, which puts them at a high risk for disease and parasitic infections. To keep the fish alive, fish farmers often give the fish powerful medications and antibiotics which we then ingest. These aquafarms are not even a more environmentally friendly choice. A 2-acre salmon farm produces as much waste as a town of 10,000 people.
Fish DO feel pain and in many ways, such as their memory and cognitive abilities, they are just as smart as certain vertebrates and even primates. They are playful, social, and some fish even use tools. Why choose to eat them when there are other options?
This pesto sauce made with pepitas (shelled pumpkin seeds) is my new go-to pesto recipe to spread on everything. It only requires a handful of ingredients and as always I made it completely oil-free. Most of the recipes I have found use up to half a cup of oil, which is really damaging for the health of our arteries.
Even so-called "healthy" oils like extra virgin olive oil cause more damage than if we just didn't eat the oil at all. The natural oils found in the pepitas, which still retain their fiber and micronutrients, are a much healthier way to enjoy a delicious fresh pesto, full of necessary unrefined whole plant fats.
This pesto is easy to make quickly in the blender. I find that it blends very easily in my high-speed blender, no scraping down the sides required, but a food processor should do a great job of it as well.
It's so tasty I could eat it by the spoonful!
The chickpea "tuna" salad is also super simple to make. Just throw all of the ingredients into a mixing bowl, then give it a good mash and stir until it's still a little chunky, but evenly mixed.
Make the wrap by starting with a layer of pesto sauce, then add a handful of fresh greens, cabbage, and carrots (I forgot to add in the carrots this time), and a nice thick line of the chickpea salad. Fold in the sides of the wrap then roll it up. For extra wrap-security, roll it up again in some parchment paper and tie it with a string.
It's a great recipe to take on the go as a packed lunch for work or school. The leftover chickpea salad and pesto sauce can be stored separately in sealed containers in the fridge for 4-5 days. The leftover pesto sauce is acutally fantastic on pasta as well!