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

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

Dairy-Free, Soy-Free, Mediterranean, Vegan, <600 Calories

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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
  • Sunbasket 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, Total Fat 21g (27% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 780mg (34% DV), Total Carb. 83g (30% DV), Fiber 16g (57% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 21g
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, Sesame.

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.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.