It feels like it has been forever since I created a new recipe! I finally got back in the kitchen today and started experimenting. I have gotten used to making the same recipes from my blog on a daily basis. Especially oat almond cookies; I like bringing them with me to my workouts and sharing them. They are always a hit. But now, since school is in full swing I thought my next dish should be a kid-friendly/school-lunch inspired meal.As a kid, I was never one to pack a sandwich for lunch. I just hated soggy bread – it always had to be toasted. Yes – I was always a difficult kid. My mom could never take the standard bread and tuna route when it came to my lunches.
These days, because adults are generally more health conscious and knowledgable, many kids have more developed palates. And with longer school days and more rigorous curriculum, we are well aware that kids should be eating more nutrient dense foods while they are in school learning.
This easy no-tuna “Chickpea Tuna Salad” is a newer version of one of the older recipes I made. It is creamy like traditional tuna salad but without using mayonnaise. Another fun fact about me – I HATED mayonnaise as a kid. It always grossed me out. So creamy tuna was something I would never touch. In this dish the creaminess comes from tahini – yes please!! Along with a little acid, mustard and chopped up vegetables, there is so much flavor going on here. And the best part–I just threw each vegetable separately into a food processor and chopped them fine. Then I used the same processor to chop the chickpeas.This is a perfect lunch for your kids and for you!! Scoop some on a salad or in between some slices of fiber and protein packed bread. It will leave you full and satisfied for a long time.
- 1 16 oz can of chickpeas rinsed (around 2 cups)
- 3 carrots peeled
- 2 celery stalks
- 1/4 red onion
- 2 tablespoons capers (optional)
- 2 tablespoons nutritional yeast (optional)
- 1 tablespoon tahini paste
- 1 tablespoon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- salt to taste
- In a food processor process each vegetable separately– carrots, celery and onion. Set aside in a medium size bowl.
- Now add chickpeas, nutritional yeast, tahini, mustard apple cider vinegar or lemon juice into the food processor. Process but leave it a little chunky making sure its NOT completely smooth.
- Add chickpea mixture to vegetables. Mix together, add in capers and mix again. Store in air tight container in the refrigerator.