Danie główne
Faux Chickpea "Tuna" Salad
20 minPorcje: 4Nutri-Score B€
B
20 min
20 minFaux Chickpea "Tuna" Salad
czego potrzebujesz
Składniki
chickpeas (drained and rinsed (2 cans))Spiżarnia480 g
celery (finely chopped, leaves reserved)Warzywa i owoce3 kawałki
shallot (minced)Warzywa i owoce1 kawałek- olives (pitted and crushed)Spiżarnia60 g
- capers (drained)Spiżarnia20 g
- fresh dill (roughly torn)Warzywa i owoce10 g
lemon (zested and juiced)Warzywa i owoce1 kawałek- avocado oil mayonnaiseSpiżarnia60 ml
Dijon mustardSpiżarnia5 ml
saltPrzyprawy2 g- lettuce (leaves, for cups)Warzywa i owoce8 kawałki
- seeded crackers (crushed, for topping)Piekarnia40 g
na porcję
Wartości odżywcze
179kcal
- Węglowodany
- 20 g
- Białko
- 6 g
- Tłuszcz
- 9 g
czego użyjesz
Przybory
Durszlak
Miska
Tłuczek do ziemniaków
Tarka
krok po kroku
Przygotowanie
- Krok 1
Drain and rinse the chickpeas
- Drain the chickpeas and rinse them quickly until the water runs clear.
- Krok 2
Prepare the vegetables
- Finely chop the celery stalks, keeping the leaves for serving.
- Mince the shallot.
- Krok 3
Crush the chickpeas
- Gently mash the chickpeas with a masher, leaving texture — do not turn them into a paste.
- Krok 4
Add the vegetables
- Add the chopped celery and minced shallot to the crushed chickpeas and toss together.
- Krok 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.
- Krok 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.
- Krok 7
Mix and taste
- Mix everything well to bring all the flavors together.
- Taste and adjust the seasoning.
- Krok 8
Serve
- Spoon the salad into lettuce cups.
- Top with celery leaves and crushed seeded crackers, or serve as a dip.