Chickpea “tuna” with lavash wedges and spinach-strawberry salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chickpea “tuna” with lavash wedges and spinach-strawberry salad

Dairy-Free, Family-Friendly, Mediterranean, Soy-Free, Vegan

2 Servings, 590 Calories/Serving

20 Minutes

Mashed chickpeas take over for tuna in this 20-minute plant-based meal. Briny capers, dill, and mustard bring a zestiness that will make this your new go-to.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 cups cooked chickpeas
  • 1 organic celery rib
  • Sun Basket Dijon sauce base (Dijon mustard - cornichons - capers - dried dill)
  • ½ pound organic strawberries
  • 3 tablespoons walnuts
  • 1 organic lemon
  • 6 ounces organic baby spinach or other leafy greens
  • 4 round whole grain lavash

Chef's Tip

Make It Ahead
The vegan “tuna” (Step 1) can be prepared up to 1 day ahead. Cover and refrigerate overnight. When ready to serve, bring it to room temperature as you proceed with Steps 2 and 3.

Nutrition per serving

Calories: 590, Protein: 21g (42% DV), Fiber: 16g (64% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 8g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 780mg (33% DV), Carbohydrates: 83g (28% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the chickpea “tuna”

  • Rinse the chickpeas.
  • Coarsely chop the celery.
In a medium bowl, using a fork, masher, or the bottom of a bowl, mash the chickpeas to a coarse paste. Stir in the celery, Dijon sauce base, and 1 to 2 teaspoons oil; season to taste with salt and pepper. Alternatively, in a food processor, combine all the ingredients and pulse until a chunky mixture forms.

2

Prepare the spinach-strawberry salad

  • Remove the green hulls from the strawberries; cut the berries into quarters.
  • Coarsely chop the walnuts.
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
In a large bowl, toss together the spinach, strawberries, walnuts, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.

3

Toast the lavash

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut or tear the lavash into wedges.

Serve

Transfer the chickpea “tuna” to individual plates. Serve with the lavash, spinach-strawberry salad, and lemon wedges.

Kids Can!

  • Rinse the chickpeas.
  • Mash and stir the chickpea “tuna.”
  • Juice the lemon.
  • Assemble the spinach salad.