Ingredients:

Tuna Salad:

• 2 15 oz cans garbanzo beans
• 1/2 cup pecans, roughly chopped
• 1/4 cup red onion, finely chopped
• 1/2 of an apple, finely chopped
• 1/3 cup dill pickles, finely chopped
• 1/4 cup fresh dill, chopped
• 1 tsp steak seasoning
• 1/2 cup Veganaise
• 1 tbsp kosher salt
• 1 tsp fresh cracked pepper

Peach Relish:

• 1-2 peaches, roughly chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, chopped
• juice of half of a lime
• salt and pepper to taste
• 3-4 red radishes, sliced
• One head romaine lettuce, trimmed, washed, and leaves separated

Instructions:

Tuna Salad:

Drain chickpeas, saving aquafaba for another usage, and add to a food processor. Pulse until chickpeas are roughly chopped. With a rubber spatula, scoop chickpeas into a medium mixing bowl. Add the chopped pecans and the next 8 ingredients. Stir to combine. Adjust seasoning with more Veganaise, salt, and pepper if needed. Serve on a bed of lettuce or as a sandwich.

Peach Relish:

Combine all of the ingredients (except the romaine and radishes) into a medium bowl. Refrigerate until ready to assemble the wraps.

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