This “no-tuna” salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal
Ingredients
1 can (15oz)
Chickpeas, canned, drained
3 tbsp
Tahini
1 tsp
Dijon mustard, whole grain
(or spicy)
1 tbsp
Maple syrup
(or agave nectar)
1/4 cup
Red onion
(diced)
1/4 cup diced
Celery
(diced)
1/4 cup
Dill pickles
(diced)
1 tbsp drained
Capers, canned
( drained and loosely chopped)
1 pinch
Salt
1 dash
Black pepper
1 tbsp hulled
Sunflower seeds
4 slice
Bread, sprouted, whole grain, Ezekiel 4:9
1 tsp
Dijon mustard, whole grain
(or spicy brown)
1 leaf
Lettuce, romaine
1/2 medium
Tomato
(sliced)
1/4 medium
Red onion
(sliced)
Instructions
1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
2. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
3. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
4. Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.
Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches.
Notes:
This is my basic go-to mock tuna salad. You can also add dulse (a type sea weed) to give it a more authentic flavor. Also works great as an addition to any salad!
