Spicy Chickpea Tuna Collard Wraps

Spicy Chickpea Tuna Collard Wraps

I have been working hard to keep this blog up and running and it hasn’t been easy. We put pressure on ourselves to be perfect and we constantly compare ourselves to others. Dealing with anxiety in the past, I can feel it start to take over. Am I doing enough? What more do I need to do? What if nothing comes of this? ETC!!!

I have decided to let go of comparison, have faith that everything happens for a reason and in their own time and that all my hard work will eventually pay off.

But to make one last comparison, let’s compare this chickpea tuna to canned tuna! This chickpea tuna is delicious and healthy. It is prepared like a typical tuna salad, minus the mercury! Did you know that chickpeas are one of the oldest consumed crops in the world? Chickpeas help increase satiety, boost digestion, keep blood sugar levels stable, increase protection against disease and more. Chickpeas are packed with protein, vitamins and minerals. They are especially high in the mineral manganese which help in the synthesis of  cholesterol, carbohydrates and protein. It is also involved in the formation of bone mass and helps balance hormones naturally.

You can put this chickpea tuna on sprouted bread, in lettuce or collard wraps or on top of salads/buddha bowls.

I like to put avocado, cucumber and more red pepper in my wrap with the chickpea tuna. This recipe makes 4 cups of chickpea tuna so it is great to keep in the fridge for the week for quick, easy and nutritious meals.

Spicy Chickpea Tuna

makes 4 cups 

Author: Megan Caplan
Ingredients
  • 1 28 oz can organic Chickpeas, rinsed and drained
  • 3 green onions, thinly sliced
  • 3 stalks Celery, thinly sliced
  • 1 Red Pepper, diced very small
  • 4 tbsp Vegan Mayo, I use Earth Island brand
  • 1 tbsp Dijon
  • 1/2 tsp Salt
  • 15 grinds Black Pepper
  • 1/4 tsp Cayenne, omit if you don't like spicy
  • 1/2 tsp Paprika
Instructions
  1. Rinse and drain the chickpeas.

  2. Prepare the green onion, celery and red pepper. Set aside.

  3. Mash the chickpeas with a potato masher. As you begin to mash them you will see the chickpea skins beginning to pop off. Take out as many skins as you can as this helps improve the texture. Mash until you can squeeze the chickpea mash together and it sticks together.

  4. Add in the prepared veggies and add all remaining ingredients and mix well.

  5. You can serve on a collard or swiss chard leaf and roll. Or serve on a slice of sprouted toast or on top of a salad. 

 




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