We'll be making a delicious and nutritious Chickpea Tuna Salad. This salad is not only quick and easy to prepare but also packed with protein from the chickpeas, flakiness from the hearts of palm, and flavor from the dill and lemon. Whether you're looking for a healthy lunch option or a light dinner, this recipe is perfect for any occasion, using just a few pantry staples.

Chickpea “Tuna” Salad RECIPE:
Ingredients:
1 can of chickpeas, drained (save that aquafaba!)
2 stalks of hearts of palm
12 tablespoons vegan mayonnaise
2 stalks celery, diced small
1 small red onion, diced small
23 tablespoons relish
1 tablespoon fresh dill, more for garnish
Squeeze of half of a lemon
Large pinch of kosher salt, more to taste
1 teaspoon lemon pepper (black pepper is OK if you don't have)
1 teaspoon dried kelp, optional

Directions:
Add chickpeas and hearts of palm, plus a splash or two of the juice to a food processor bowl. Pulse 23 times or until the combination resembles tuna. Remove and place in a mixing bowl. Add mayo, celery, red onion, relish, dill, lemon juice, salt, and lemon pepper, and kelp (if using). Stir until combined. Top with more dill. Serve with lettuce, multigrain crackers, or celery. Refrigerate leftovers for 23 days.

Kitchen Gadgets Used:
↳ Physician In The Kitchen Apron: https://www.physicianinthekitchen.net...
↳ Food Processor: https://www.amazon.com/dp/B00LE97PUO?...

// ABOUT
Dr. Monique May, the Physician In The Kitchen, is a boardcertified family physician whose mission is to fix America’s health, one plate at a time. Through her books, coaching, and cooking classes she enjoys helping busy households embrace healthy plantbased eating without impacting their hectic schedules.

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