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.

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CHICKPEA “TUNA” SALAD

Adapted from The Kitchn

Makes 2-4 servings

Ingredients:

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

Directions:
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