UnTuna Salad

From Dana Shultz and Forks over Knives 

FOR THE SALAD: 
1 (15-ounce) can chickpeas, rinsed and drained 
3 tablespoons tahini 
1 teaspoon Dijon or spicy brown mustard 
1 tablespoon maple syrup or agave nectar 
¼ cup diced red onion 
¼ cup diced celery 
¼ cup diced pickle 
1 teaspoon capers, drained and loosely chopped 
Healthy pinch each sea salt and black pepper 
1 tablespoon roasted unsalted sunflower seeds (optional) 


FOR SERVING: 
8 slices whole-wheat bread 
Dijon or spicy brown mustard 
Romaine lettuce 
Tomato, sliced 
Red onion, sliced


INSTRUCTIONS
Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole. 

Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed. 

Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion). 

Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

Red Lentil Dal

INGREDIENTS
1 cup red lentils, rinsed
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 (2-inch) cinnamon stick
1 cup diced yellow onion
1 green chili pepper, stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)
4 garlic cloves, minced
1 tablespoon finely minced ginger root
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
3/4 teaspoon kosher salt
1 medium tomato, diced
Juice of one half a lemon
Chopped cilantro leaves for garnish

INSTRUCTIONSPlace the rinsed lentils in a medium saucepan along with 3 cups of room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.

Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.

Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.

Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.

Once the lentils are cooked, drain off any excess water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed.

Garnish with cilantro; serve with basmati rice and naan.