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Faux Chickpea "Tuna" Salad
20 Min.Für 4Nutri-Score B€
B
20 Min.
20 Min.Faux Chickpea "Tuna" Salad
was Sie brauchen
Zutaten
chickpeas (drained and rinsed (2 cans))Vorräte480 g
celery (finely chopped, leaves reserved)Obst & Gemüse3 Stücke
shallot (minced)Obst & Gemüse1 Stück- olives (pitted and crushed)Vorräte60 g
- capers (drained)Vorräte20 g
- fresh dill (roughly torn)Obst & Gemüse10 g
lemon (zested and juiced)Obst & Gemüse1 Stück- avocado oil mayonnaiseVorräte60 ml
Dijon mustardVorräte5 ml
saltGewürze2 g- lettuce (leaves, for cups)Obst & Gemüse8 Stücke
- seeded crackers (crushed, for topping)Backwaren40 g
pro Portion
Nährwerte
179kcal
- Kohlenhydrate
- 20 g
- Eiweiß
- 6 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Seiher
Rührschüssel
Kartoffelstampfer
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Drain and rinse the chickpeas
- Drain the chickpeas and rinse them quickly until the water runs clear.
- Schritt 2
Prepare the vegetables
- Finely chop the celery stalks, keeping the leaves for serving.
- Mince the shallot.
- Schritt 3
Crush the chickpeas
- Gently mash the chickpeas with a masher, leaving texture — do not turn them into a paste.
- Schritt 4
Add the vegetables
- Add the chopped celery and minced shallot to the crushed chickpeas and toss together.
- Schritt 5
Prepare the olives and herbs
- Smash the olives with the back of a knife to remove the pits, leaving rustic crushed pieces.
- Roughly tear the dill and add it with the capers and olives to the bowl.
- Schritt 6
Make the creamy dressing
- Zest the lemon over the salad, then squeeze in its juice.
- Add the mayonnaise, Dijon mustard and a pinch of salt, keeping in mind the capers and olives are already salty.
- Schritt 7
Mix and taste
- Mix everything well to bring all the flavors together.
- Taste and adjust the seasoning.
- Schritt 8
Serve
- Spoon the salad into lettuce cups.
- Top with celery leaves and crushed seeded crackers, or serve as a dip.