Hey, weekend warriors! Friday is upon us, the sun is shining, and the weather is warming up. Although, I’m really hoping we’ll get a rainy spring…one can dream, right? Now that winter is behind us, I’m trading in my soup cravings for fresh, flavorful salads. And not just a boring side salad with a sad, little pile of lettuce and one cherry tomato. No, I’m talking about a real salad – one with greens, a boatload of veggies, and something you can sink your teeth into. This Chickpea “Tuna” Salad has it all! And, to boot it’s super easy to throw together.



Adapted from The Kitchn

Makes 2-4 servings


1 (15.5- oz.) can chickpeas, drained and rinsed
2 Tbsp. mayo (Just Mayo Sriracha is the best)
1 Tbsp. tahini
1 Tbsp. dijon mustard
1 1/2 Tbsp. plum or apple cider vinegar
1 Tbsp. lemon juice
1/4 cup celery, chopped
1/4 cup bell pepper, diced
2 Tbsp. red or green onion, diced
1 tsp. cayenne pepper
1/4 tsp. coriander
1/4 tsp. paprika
1/4 tsp. turmeric
1/4-1/2 tsp. pink salt

Place chickpeas in a food processor and pulse two or three times until they’re roughly chopped (the texture will appear a bit flaky). Remove from processor and combine in a large bowl with remaining ingredients.

Serve on whole grain bread as a sandwich, on nori as a role, or on a Massaged Kale Salad (my personal favorite), and enjoy!

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 3/28/15

8:30AM Sunshine Walnut Creek Co-Ed class – Coach Jentry – Interval Training