Chickpea Tuno Salad

James Rohrbacher from Dr. Fuhrman’s web site

Serves: 5

Ingredients:

3 cups cooked chickpeas or 2 (15 ounce) cans no-salt-added or low sodium chickpeas, drained

1 cup raw almonds

2 tablespoons lemon juice (or more to taste)

1 teaspoon kelp granules

1 (12.3 ounce) package firm lite silken tofu

3 tablespoons white wine or champagne vinegar

½ teaspoon dry mustard powder

2 tablespoons nutritional yeast

3 teaspoons Dijon mustard

2 medium celery stalks, diced

4 green onions, minced

1/3 cup red bell pepper, minced

¾ cup frozen peas, thawed

freshly ground black pepper

Instructions:

In a food processor, pulse the chickpeas and almonds until coarsely chopped. Add the lemon juice and kelp powder and pulse a few more times. Transfer to a large mixing bowl.

Place the tofu, vinegar, dry mustard, nutritional yeast and mustard in a high-powered blender and blend until very smooth. Add to the mixing bowl with the chickpea mixture, along with the celery, green onions, red pepper, peas and black pepper. Mix thoroughly.

Cover and refrigerate for at least 30 minutes to let the flavors mingle before serving.

Per Serving:

Calories 350; Protein 19g; Carbohydrates 34g: Total Fat 16.9g; Saturated fat 1.5g; Sodium 98mg; Fiber 10.8g; Beta-Carotene 450ug; Vitamin c 19mg; Calcium 138mg; Iron 4.4mg; Folate 179ug; Magnesium 135mg; Zinc 3.1mg; Selenium .5ug