Hoofdgerecht
Faux Chickpea "Tuna" Salad
20 minVoor 4Nutri-Score B€
B
20 min
20 minFaux Chickpea "Tuna" Salad
wat je nodig hebt
Ingrediënten
chickpeas (drained and rinsed (2 cans))Voorraadkast480 g
celery (finely chopped, leaves reserved)Groente en fruit3 stukken
shallot (minced)Groente en fruit1 stuk- olives (pitted and crushed)Voorraadkast60 g
- capers (drained)Voorraadkast20 g
- fresh dill (roughly torn)Groente en fruit10 g
lemon (zested and juiced)Groente en fruit1 stuk- avocado oil mayonnaiseVoorraadkast60 ml
Dijon mustardVoorraadkast5 ml
saltKruiden en specerijen2 g- lettuce (leaves, for cups)Groente en fruit8 stukken
- seeded crackers (crushed, for topping)Bakkerij40 g
per portie
Voedingswaarden
179kcal
- Koolhydraten
- 20 g
- Eiwitten
- 6 g
- Vetten
- 9 g
wat je gebruikt
Keukengerei
Vergiet
Mengkom
Pureestamper
Rasp
stap voor stap
Bereiding
- Stap 1
Drain and rinse the chickpeas
- Drain the chickpeas and rinse them quickly until the water runs clear.
- Stap 2
Prepare the vegetables
- Finely chop the celery stalks, keeping the leaves for serving.
- Mince the shallot.
- Stap 3
Crush the chickpeas
- Gently mash the chickpeas with a masher, leaving texture — do not turn them into a paste.
- Stap 4
Add the vegetables
- Add the chopped celery and minced shallot to the crushed chickpeas and toss together.
- Stap 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.
- Stap 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.
- Stap 7
Mix and taste
- Mix everything well to bring all the flavors together.
- Taste and adjust the seasoning.
- Stap 8
Serve
- Spoon the salad into lettuce cups.
- Top with celery leaves and crushed seeded crackers, or serve as a dip.