Saturday, June 16, 2012
Chickpea "Tuna" Salad, Or Sandwiches, Oil Free!
I know I have talked about un-tuna sandwiches before, however, I didn't really provide a recipe, and the options were not oil free. Since going oil free, I have found this recipe, and it is the best. Thanks to Dreena Burton, as usual!
It's also a good replacement for that old chicken salad sandwich...
And this is another lunch recipe that can be a sandwich for your kids, and then made into an excellent salad for yourself, just by putting it onto a bed of chopped greens such as spinach, spring mix, kale, etc.
It's a really good recipe to have on hand for those times when you only have a few minutes to make a meal. I am always looking for quick and easy, and this meets that criteria. And it doesn't hurt that it is WAY healthy and delicious!
We always like adding chopped red grapes to our un-tuna salad sandwiches. Makes it just a tad sweeter and kid-friendly. This recipe is "two thumbs up" according to my husband and children, and myself! We love it!
Ingredients (2-4 servings)
By Dreena Burton, from www.plantpoweredkitchen.com
4 teaspoons tahini
2 teaspoons plain nondairy milk
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons red wine vinegar
1 teaspoon tamari
1/2 teaspoon dijon mustard
1/2 teaspoon kelp granules (we didn't have this, and it tastes great without it!)
1/4–1/2 teaspoon pure maple syrup
pinch or two sea salt (or to taste)
freshly ground black pepper, to taste (optional)
1 cup cooked chickpeas, rinsed and drained, and semi-smashed (see below)
1/4 cup diced celery
1/4 cup diced apple
1/4 cup diced red grapes
2–4 tablespoons diced green or red bell pepper or cucumbers (optional)
1–2 tablespoons chopped fresh parsley (optional)
swiss chard leaves (for rolling), or
chopped greens, or
whole-grain tortillas, or
In a bowl, whisk/stir together the tahini with the milk, lemon juice, red wine vinegar, tamari, mustard, kelp granules, maple syrup, salt, and pepper. Mash/smash the chickpeas just slightly with the bottom of your measuring cup, and then stir in with mixture along with celery, apple, bell pepper, and parsley, if using. Stir through until well mixed.
Refrigerate in an airtight container until ready to use. To serve, place several tablespoons of mixture in a full large chard leaf and roll, creating a raw ‘burrito’ or ‘sushi’. Repeat until mixture is used. Optionally, spread mixture between sliced bread for sandwiches, use as a dressing on a bed of chopped greens, or rolled in a whole-grain tortilla.