
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
Vegan, Soy-Free, Family-Friendly, Dairy-Free, Mediterranean
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.
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
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
Wash produce before use
1
Make the chickpea “tuna”
- Rinse the chickpeas.
- Coarsely chop the celery.
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.]
3
Toast the lavash
Serve
Kids Can!
- Rinse the chickpeas.
- Mash and stir the chickpea “tuna.”
- Juice the lemon.
- Assemble the spinach salad.