Chickpea “tuna” salad
Yes, tuna can be a polarizing choice for a packed lunch, but this “tuna” sandwich uses chickpeas instead. You won’t miss the tuna and your colleagues won’t bar you from the lunch room. Plus, one sandwich provides 30% of your recommended daily protein intake. Give it a try!
1½ c. chickpeas (15-oz can), drained and rinsed
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 stalk celery, finely chopped
¼ small red onion, finely chopped
1 tbsp. freshly chopped dill
Kosher salt
Freshly ground black pepper
8 slices whole wheat bread
In a medium bowl, use a fork or potato masher to mash the chickpeas into irregular sized pieces. (A few left whole is ok!)
Add remaining ingredients and stir to combine. Season with salt and pepper to taste.
Assemble sandwiches on whole wheat bread. Add some classic toppings such as lettuce, tomato and pickles. Unless you’re anti-pickle, of course.
Serves 4.
Per serving (not including toppings): 341 calories; 9.2g fat; 50g carbohydrates; 11g dietary fiber; 6.9g sugars; 15g protein; 905mg sodium
