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    Home » Main Entree » Chickpea of the Sea

    Chickpea of the Sea

    April 21, 2016 by Alaine 4 Comments

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    ChickpeaSaladSandwich

    I love a good tuna sandwich as much as the next person, but when starting at a new office I typically avoid packing tuna for my first day.  We change rotations every two weeks which equates to a lot of new office spaces. As someone who doesn’t particularly like lunch meats (except for the occasional Schlotzsky’s Deli Turkey Original), packing a balanced lunch has always been a struggle for me. The nice thing about sandwiches is that you can pack them when you are in a hurry. I’m in the last four weeks of my dietetic internship and gearing up for a 500+ mile move, so needless to say meal prepping has fallen to the back-burner. After eating PB&J sandwiches for over a week, I decided to make a tasty Chickpea of the Sea Sandwich Spread.

    This month’s theme for #TheRecipeRedux invited members to share their healthy lunch recipes to help break out of a lunch rut.

    Chickpeas

    Chickpeas (aka Garbanzo beans) have a neutral flavor and hold their texture well making them a perfect substitute for canned tuna. They are a good source of fiber and contain around 7 grams of protein per ½ cup serving. Pulses (dry peas, lentils and chickpeas) are also a good source of potassium and high in folate. For more information on pulses and recipes check out cookingwithpulses.com.

    Chickpea of the Sea

    For my Chickpea of the Sea Sandwich I added lots of veggies for crunch. Be sure not to pulse the chickpeas too long otherwise your sandwich spread will be closer to hummus rather than tuna salad. You won’t miss the tuna at all (and your co-workers probably won’t either 😉 ).

    Chickpea of the Sea Sandwich Spread

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    Prep Time 10 mins
    Total Time 10 mins
    Course Main Course, Salad
    Servings 8

    Ingredients
      

    • 3 celery ribs
    • ½ medium purple onion
    • ¼ cup dill pickles
    • 1 14 oz. can chickpeas drained and rinsed
    • 3 Tablespoons mayonnaise
    • 1 teaspoon mustard
    • ¼ teaspoon lemon pepper
    • Salt and Pepper to taste

    Instructions
     

    • Combine first three ingredients in a food processor. Pulse until the vegetables are coarsely chopped. Set chopped vegetables aside in a bowl.
    • Pulse chickpeas for 10-15 seconds until coarsely chopped. Add chickpeas to vegetable mixture.
    • Stir in mayonnaise, mustard and seasonings. Mix until incorporated.

    Notes

    Serve on 100% Whole Wheat bread with extra vegetables for garnish.
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!

    Good Health,

    Alaine

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    Comments

    1. Jenny D

      April 22, 2016 at 9:35 am

      Yummy! I love chickpea "tuna" sandwiches, especially with the pickles :-). Sometimes I add chopped cashews too which give it nice texture. Love this lunch idea!

      Reply
      • Alaine

        April 28, 2016 at 5:11 pm

        I'll have to try cashews. I bet that would add some extra crunch.

        Reply
    2. Serena

      April 23, 2016 at 9:58 am

      Ha! Love this name!! Good luck with your move. And I can't wait to try your creation...bet pickles and chickpeas are yummy!

      Reply
      • Alaine

        April 28, 2016 at 5:12 pm

        Thanks!

        Reply

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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