I’m going to bring up a divisive topic here.
You know, the type of thing that people feel incredibly passionate about one way or the other, such as politics, mayonnaise, and tuna fish sandwiches.
We’re going to cover at least 2 of the 3, so watch out.
It’s true, this vegetarian gal used to LOVE tuna fish sandwiches growing up, they were a staple, but to be honest, the whole “fish” flavor wasn’t my favorite.
So if you like the idea of a protein-filled lunch that’s really flavorful, satisfying, fishy-free, and QUICK, you are going to love this one!
Why You’ll Love Chickpea of the Sea…
As you may have heard I’m currently birthing a brand new program that combines all the tools, tips, and strategies that I use with my private clients to help them lose weight the healthy way.
I’m tapping into meditations I learned in India, modern psychological tools for habit change, and compiling all my favorite recipes, as you can imagine it’s a LOT to sift through. (You should see the stack of index cards in front of me right now!)
I’ve been finding myself work work workin’ and needing lunch to be SUPER fast. I am sure you can relate…
I also love knowing I have a batch of something delicious in the fridge so that by the time lunch rolls around I’m not starving and end up thinking it’s a good idea to make Annie’s Mac and Cheese (I WILL eat the whole box, true story).
Lunch solved. Binge avoided. It’s a win-win friends.
Here’s what You’ll Need:
Makes about 2 to 3 sandwiches or lettuce boats
Adapted from The Kripalu Cookbook
1 (15.5-ounce) can chickpeas, drained and rinsed
1 tablespoon vegan mayonnaise (I used “Just Mayo” – you can use up to 2 tablespoons if you like it really creamy)
1 tablespoon whole grain mustard or dijon or some of both (I like that best)
1 tablespoon ume plum vinegar (available at most health food stores or asian markets)
2 teaspoons celery seeds
2 small stalks chopped celery
Freshly ground black pepper
Romaine leaves or bread
Optional: tomatoes, pickles, cukes, whatever your heart pleases.
(*Note from Krissy: Feel free to eyeball the ingredients in this simple recipe and tweak it until you find the perfect combo of salty and creamy for your taste.)
Place all ingredients (except lettuce or bread and “optional” ingredients) in food processor and pulse a few times to incorporate (you’ll want to leave it a little chunky and not turn it into hummus!) Use as a sandwich filling or make lettuce boats for a gluten-free, light and energizing alternative!
CAUTION: VIDEO HAS MUSIC 😉
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1 tablespoon mayonnaise (or vegan alternative, I used "Just Mayo" - you can use up to 2 tablespoons if you like it really creamy)
- 1 tablespoon whole grain mustard or dijon or some of both (I like that best)
- 1 tablespoon ume plum vinegar (available at most health food stores or asian markets)
- 2 teaspoons celery seeds
- 2 small stalks chopped celery
- Freshly ground black pepper
- Romaine leaves or gluten free bread
- Optional: tomatoes, pickles, cukes, whatever your heart pleases.
- Place all ingredients (except lettuce or bread and "optional" ingredients) in food processor.
- Pulse a few times to incorporate (you’ll want to leave it a little chunky and not turn it into hummus!)
- Use as a sandwich filling or make lettuce boats for a gluten-free, light and energizing alternative!
Questions or comments on this recipe? Leave them below!
I find this recipe is fun to tweak and make it your own – let us know if you give it a try!
Also there’s this…
That time I was dressed as a carney hanging with Bernie Sanders (long story)… But hey! Now we’ve covered all 3 divisive topics! Happy Friday 😉