1 cup raw hulled sunflower seeds
Juice of 1/2 lemon (about 2 tablespoons)
2 teaspoons Dijon mustard
2 tablespoons fresh dill, coarsely chopped
2 tablespoons parsley leaves, coarsely chopped
1/4 teaspoon paprika
1 stalk celery with leaves, chopped
1 small shallot, chopped
Freshly ground black pepper
Serving suggestions: whole wheat wraps, lettuce, tomato and avocado
Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size.
Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed.
Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.
Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.