I love noodles and ramen more than anything these days. If I could eat it everyday without it seriously effecting my health and waistline I absolutely would. But these days it’s all about balance. Luckily I still love veggies just as much and this is …
When I became vegetarian the thing I missed most was fish. It was easily something I had often and still to this day miss it dearly. One of the best things I would always have in my pantry was canned tuna. It was so versatile and went with everything I could ever imagine. That being said no longer having this as an option really made me experiment and try my best to have those old classics, but reimagined.
A friend of mine told me she had this chickpea tuna salad and the cogs in my brain started turning. She also suggested using greek yogurt vs. a mayo and I was hooked. This turned out so amazingly delicious I honestly couldn’t believe it. So full of flavour and texture, it was amazing. This is the perfect thing for lunches for the week as the chickpeas will hold for a long time without sacrificing any flavour or even bringing it to a park, without that fishy smell or concern of spoilage.
The best part of this recipe is all of it! I hope you enjoy!
Chickpea ‘Tuna’ Salad Sandwich
- Small-Medium Bowl
- 1 cup Canned Chickpeas drained
- 3/4 cup 2% Greek Yogurt
- 1 tbsp Dried Dill
- 1 Celery stock diced
- 1 Shallot diced
- Salt and pepper to taste
- 1 Roma Tomato
- 6 Boston Leaf lettuce leaves
- 4 Slices of bread I loved using sourdough here
- 2 tbsp Mayo
- 2 tbsp Sriracha Depends on your spice level, I like it hot
- Open and drain chickpeas, add 1 cup to bowl
- Dice celery and shallot, place in bowl with chickpeas
- Add yogurt, dill, salt and pepper, mix all together lightly mashing with a fork
- Spread Mayo and sriracha on both sides of bread, add lettuce and thinly sliced roma tomato
- Use half of chickpea salad for each sandwich, slice and serve!
Do you ever find you go through food moods? You’ll be making pasta all the time, or having soup a few nights a week? Or ramen often (I mean that’s a given these days for me). But, same, and that’s me with Brussels Sprouts right now. As you can see from my other recipes here. I also am a huge fan of using everything in your fridge and having as little food waste as possible so often my recipes reflect that. I’ll use leftovers, or try to use everything I have before I get more. I think everyone should get into this habit as well! Less waste is better for the environment and your wallet!
I love love love potatoes in more ways than one and my mom made these ‘smashed potatoes’ for me as they’re pretty much my favourite. As much as I love potatoes I wanted to try something a little lighter. I had this lightbulb moment and wondered if I could get the same or similar results with Brussels Sprouts and these did NOT disappoint! Super simple and the perfect side dish for any dinner. I think Sprouts get a bad rap because they were just boiled with salt, or allegedly had a different genetic DNA? But I digress. Please give these a try, they’re very easy to make and you won’t be able to stop!
Crispy Cheese Brussels Sprouts
- Large sheet pan
- Medium-Large Heavy Bottomed Pot
- 450 g Whole Brussels Sprouts
- 4 tbsp Olive Oil
- 1 cup Parmesan or Pecorino Cheese A hard and low moisture cheese works great here, even asiago
- Salt and Pepper to taste
- Preheat Oven to 425F and fill pot with water and set to high to boil
- Cut of ends off Brussels Sprouts and make sure to only cut about 2-3 millimetres to keep the sprout in tact
- Once water is boiling, place sprouts in water and boil for 9 minutes
- While sprouts boiling, grate cheese
- Drain cooked sprouts and place on a greased sheet pan or parchment paper works as well
- Grab a drinking glass and gently 'squish/press' sprouts, so they are about 1-.5" tall
- Generously apply olive oil, salt and pepper to each sprout
- Finally add a sprinkle of cheese to each sprout so they are completely covered
- Bake for 12-15 minutes, checking to make sure they are browning but not burnt
- Serve immediately and enjoy!