Chick. Pea. Tuna?

As you can see from the name, chickpeas are from the 'pea' category in the legume family. As we mentioned, legumes (beans, peas, and lentils), are highly valued for their impressive protein and nutritional profile without the harmful saturated fats.

Besides for this roasted chickpeas recipe that I shared with you, adding chickpeas to my salad, and using them in homemade hummus, I would like to introduce you to chickpea tuna!

Before some of you turn up your noses, just know it tastes pretty close to the real thing, especially in a lettuce or Ezekiel wrap with some grape tomatoes on the side. It's a nice low calorie, low fat, high protein option.

Here’s the recipe for a great weekday lunch or even Shalosh Seudos.

1 can chickpeas, drained and rinsed (I like Eden unsalted) or the equivalent of 9 oz.

3 T hummus or tahini or combination of both

T of mustard (I use Westbrae unsalted)

Juice of a ½-1 lemon (about 1.5 T)

¼ red onion, diced (can use scallions)

2-3 stalks of crunchy celery, cut into chunks

2-3 pickle spears, cut into chunks (I buy Bubbe's (fermented) or Trader Joe’s organic)

Salt or salt substitute and pepper to taste.

Put ingredients in a food processor and pulse until a chunky mixture forms. Don’t over process.

Short on time? Kitchen hack: Place celery, red onion and pickles in first. Pulse for a few minutes till chopped. Add chickpeas and other ingredients till chunky mixture forms.

Enjoy and let me know what you think!