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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 180.1
  • Total Fat: 9.4 g
  • Cholesterol: 17.0 mg
  • Sodium: 478.3 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.0 g

View full nutritional breakdown of Faux Tuna Salad for a party or main dish calories by ingredient
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Faux Tuna Salad for a party or main dish

Submitted by: BINGHAM37

Introduction

Four grams of fiber and five grams of protein in every serving... this is a nice summer dinner too if you serve it on toasted English muffins as elegant open-faced sandwiches! Four grams of fiber and five grams of protein in every serving... this is a nice summer dinner too if you serve it on toasted English muffins as elegant open-faced sandwiches!
Number of Servings: 16

Ingredients

    4 cups ready-to-eat chickpeas
    1 lb. pkg frozen chopped spinach (the bag kind, not a box… still frozen is fine)
    1 packet of vegetable soup mix
    1 16oz container reduced-fat sour cream
    1 cup light mayo
    1 small can sliced water chestnuts
    1 med clove garlic
    4 plum tomatoes, diced (can use them to top or mix in)


Directions

16 servings of ~ 1/4 cup each

1) Use canned no-salt added chickpeas or cook your own from dry (cooking from dry will take quite a while). Pop 4 cups of chickpeas into a food processor and pulverize until fine (or you can just mash with a potato masher if you prefer a coarser texture). Pour ground chickpeas into a really big bowl.

2) Peel the garlic and grind in food processor after taking out chickpeas, then add water chestnuts & chop them pretty fine along with the garlic. Add the chopped garlic and water chestnuts to the chickpeas.

3) Add the remaining ingredients and mix well. Hold the tomatoes if you want to keep those as garnish on top... but you can add their juice to the mix to help moisten it.

4) You may need to wait to let the spinach thaw but basically you can just plate it up and enjoy. This is fine as a dip for tortilla chips, sturdy toasted bread, or crunchy crackers... I use it as a sandwich filling for on really cheap English muffins (because then I feel like, ok, at least I'm getting some fiber from the filling...)

If you *really* want to try a healthy/vegan version... try substituting two 10 oz cartons of firm aseptic-pack tofu (whirred in the food processor first) for the sour cream and 1/2 cup toasted pine nuts (or almonds) for the mayo. Add a big hit of lemon juice or red wine vinegar and a healthy dose of s&p too! I haven't tried it this way lately but I have made it like that before and people can't believe they're eating tofu... because it's something they really like.

Feel free to bump up the garlic &/or add a little sea salt if you want more of a "sea" flavor. =)

Number of Servings: 16

Recipe submitted by SparkPeople user BINGHAM37.






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