By Dr Sirisha Potluri MD
Chickpea tuna salad ( Chuna salad )
Chickpeas are a sustainable source of protein with almost 14 grams of fiber in 1 cup. It takes less water and resources to grow them too.
Ingredients:
• 1 can chickpeas, rinsed and drained
• 2 Tbsp oil free tahini(or sesame seed powder)and 1 Tbsp unsweetened plant yogurt
• 1 Tbsp maple syrup or date syrup
• 1 Tbsp lemon juice
• 1 tsp Dijon mustard
• 2 Tbsp diced red onion
• salt and black pepper, red pepper flakes to taste
• Optional add-ins: diced celery, capers, sunflower seeds and pickled jalapeños
Instructions:
1. In a mixing bowl, mash the chickpeas with a fork or potato masher . Add all remaining ingredients, and stir thoroughly to combine. Chill in the fridge for an hour or longer before serving.
This can be served in lettuce cups , whole wheat bread , pita pockets or on salad .
We can keep in the refrigerator for a week.