How Not to Die with Dr. Michael Greger + Chickpea Tuna


There’s a lot of bullshit on the internet.

Especially when it comes to food and what’s best to put in the ol’ soul house (AKA your beautiful bod). It’s confusing, it’s conflicting and it can be overwhelming to the point of dropping your whole food plant based healthy eating efforts for a bottle of wine and a pound of cheese.

All you wanted was a recipe that makes tofu taste like something besides air and now 45 minutes into the Google hole and you’re not even sure if you should be eating tofu because it causes cancer? Or maybe you should eat lots of tofu because it protects against cancer?

Every blog and website says something different and all you wanted was lunch. So you turn off your computer, you put your tofu in the way back of the fridge and you re-think this whole plant based thing because for all the awesome things you’ve heard about this way of eating, you’re not sure you have the time or the energy to wade through all the information and extract the trustworthy knowledge from the link bait bullshit.

I get it – it’s tiring. But I have good news and his name is Dr. Michael Greger.

Dr. Greger has dedicated a large portion of his career to combing through scientific human nutrition studies and reporting the facts in short, easy to understand videos that can be found on his non-profit website,

He isn’t an advocate for any particular diet. He lets science do the talking about nutrition and what we should eat if we want long lasting health. And the science leads to eating a shit load of whole plant foods and eliminating the rest. I have been following Dr. Greger’s work for a long time and he’s my go to dude when I have nutrition questions.

Dr Greger recently wrote the New York Times Best Selling book How Not to Die where he examines the top causes of premature death and explains how nutrition, food and lifestyle interventions can be a shit ton more effective than prescription drugs and surgeries. If you haven’t read this book yet, I recommend getting a copy and diving in. It will blow your mind just how much control you have over your health and longevity by simply eating the right foods.

His book is based on what the science says about nutrition, not organizations with special interests fueling their message. Wading through bullshit isn’t required – he does that for us.

Dr. Greger took some time out of his busy schedule to chat with me this week. Before our chat, I asked over in the Clean Food Dirty Girl private Facebook group if anyone had questions for him, and SO many people had questions. I only had 30 minutes with the guy, so if you had a question that didn’t get asked, know that I had every intention to ask.

Here is my video interview on How Not To Die with Dr. Michael Greger. Enjoy!

Our whole food plant based meal plans are in full force and people are loving them. All of the food in these plans are the foods that Dr. Greger discusses in his videos and in his book – veggies, legumes, whole grains, fruit, nuts, and seeds.

Here’s what some of our current meal plan customers are saying.




Check out the meal plans here

Today’s whole food plant based recipe will very likely be one of your new staples – it’s definitely one of mine.

easy chickpea tuna

Chickpea Tuna

Makes about 4 cups
Author: Molly Patrick


  • 3 cups canned chickpeas (garbanzo beans), drained and rinsed (450 g)
  • 1 cup celery, chopped (100 g)
  • ¼ cup red onion, diced (40 g)
  • 2 tablespoons parsley, chopped (3 g / any variety)
  • 2 tablespoons green onion, finely chopped (15 g)
  • 2 teaspoons lemon juice
  • 1 teaspoon dulse flakes or powder
  • ½ teaspoon salt


  • Drain and rinse the chickpeas and place them into a food processor. Pulse several times, just until the beans are mashed up. Do not over process or you'll have hummus.
  • Transfer the beans to a large mixing bowl and add the celery, onion, parsley, green onion, lemon juice, dulse flakes, and salt.
  • Stir everything to mix and taste for seasoning.

Wishing you a happy week. May it be filled with making food choices that will help your soul house, not hurt it.

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Our Sweary Saturday Love Letters are written by our ex-boozer, ex-smoker, plant-loving co-founder, Molly Patrick.


  1. Michelle on July 3, 2016 at 11:23 am

    What brand of dulse flakes do you use? This one is new to me and I don’t want to go the wrong route!

    • Luanne Teoh on July 3, 2016 at 11:28 am

      We love Eden Organic Dulse Flakes.

  2. Zoë Barefoot on July 23, 2016 at 3:08 am

    Hey love! So I think your amazing and love how to just tell it like it is all the time haha. I’m not sure what Dulse is! Is it dried seaweed flakes?

    • Molly Patrick on July 23, 2016 at 4:26 pm

      Hey Zoe –
      Yup – you nailed it! Dried seaweed it is 🙂


  3. Sanna on August 13, 2017 at 2:36 am

    5 stars
    Hei, I happen to dislike celery for some reason, could you come up with something that I could instead? ????

    • Team Clean Food Dirty Girl on August 13, 2017 at 9:03 am

      Just leave the celery out!

  4. Yvonne Seifert on February 23, 2018 at 7:58 pm

    5 stars
    An excellent interview and great questions asked, I really enjoyed watching this. That man is such an amazing asset to the world and so is Team Dirty.. Yay!! Loved this!

  5. Meli on October 28, 2018 at 1:09 pm

    5 stars
    Ha! I don’t like Garbanzo beans/chick peas and never liked tuna but I cannot get enough of this!! lol I didn’t have any dulse but I just throw in a little nutritional yeast and this is soooooo good! Wrapped in tortillas, made into a sandwich, plain!! LOVE it!!! Thank you!

    • Team Clean Food Dirty Girl on October 28, 2018 at 1:24 pm

      Nice! Glad this worked for you, Meli. ~Karen

  6. Kathy on August 3, 2019 at 7:32 am

    You so nailed my experiences with wfpb recipes! You are hilarious and you are providing a wonderful service! Bless you! I will def try this but I have to go to the store … ❤

    • Team Clean Food Dirty Girl on August 3, 2019 at 8:28 am

      Thanks for this nice note and stopping by, Kathy! ~Karen

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