Beci Falkenberg, a chef at Cancer Wellness at Piedmont, created a delicious mock tuna salad that is high in fiber and protein without the worries of mercury and added oils.
Chickpeas are seasoned with a little dried crushed sea vegetables for a light fish taste and a natural boost of minerals. Pickle relish, celery, green onion and light mayo add the familiar flavors and textures of traditional tuna salad. Place a scoop into a piece of lettuce for a lettuce-wich or roll to shake up your sandwich routine.
Ingredients:
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 to 2 celery stalks, diced
- 2 to 4 tablespoons dill pickle relish, to taste
- 1 green onion, finely chopped
- 2 to 3 tablespoons reduced-fat olive oil mayo
- 1 tablespoon dried crushed sea vegetables (such as dulse, kelp, kombu or nori for natural fish/sea taste)
- 2 teaspoons nutritional yeast, optional (adds natural salty taste and vitamin B12)
- Fresh chopped dill, to taste (optional)
- Salt and pepper, to taste
- Romaine lettuce leaves
Add chickpeas to a food processor; pulse until coarse and no whole beans are left. Transfer to a mixing bowl and add remaining ingredients, stirring to combine. Add more mayo and sea vegetables, to taste. Place a scoop in a lettuce leaf and enjoy!
Alternative recipe: Save-the-chicken salad
- Omit the sea vegetables
- Add sliced grapes or dried cranberries, toasted chopped walnuts or pecans and a dab of mustard
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