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no tuna salad Recipe

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This recipe for no tuna salad, by , is from The LeBlanc Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara LeBlanc

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz can chick peas rinsed and drained
3 tablespoons tahini
1 teaspoon Dijon or spicy brown mustard
1 tablespoon maple syrup or agave nectar
cup diced red onion
cup diced celery
cup diced pickle
1 teaspoon capers, drained and loosely chopped
Healthy pinch each sea salt and black pepper
1 tablespoon roasted unsalted sunflower seeds (optional)

Directions:
Directions:
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 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
When I have made it I decreased the tahini to 1 Tbs to decrease the calories. I also doubled the mustard. To make it creamier I made about 1/3 of the chick peas into a paste almost like hummus, and then I crushed the remaining chick peas into a rough chop. The cuisinart made this really simple. I skip the sunflower seeds as well.
Play with the seasonings to your own taste. Enjoy
I rarely have capers, and instead use about 1/2 tsp of dried thyme

 

 

 

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