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.

Instructions

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

Wash produce before use

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.

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.

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.

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

Name: Chickpea “tuna” with lavash wedges and spinach-strawberry salad
Cook time: 20 min
Yield: 2
Ingredients: 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

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.

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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.