Edamame and Chickpea Sandwich Filling

by | Jan 6, 2018 | LUNCH, VEGETARIAN | 0 comments

Edamame and Chickpea Sandwich Filling
Print Recipe
    Servings Prep Time
    2 cups 20 minutes
    Servings Prep Time
    2 cups 20 minutes
    Edamame and Chickpea Sandwich Filling
    Print Recipe
      Servings Prep Time
      2 cups 20 minutes
      Servings Prep Time
      2 cups 20 minutes
      Ingredients
      Servings: cups
      Instructions
      1. In a food processor combine 1/2 cup edamame, 1/2 cup chickpeas, avocado, feta cheese, garlic, lime juice, cumin, salt, and pepper and process until almost smooth. Add remaining 1/4 cup of edamame and chickpeas and pulse a few times to combine, leaving a chunky texture.
      2. Spread filling thickly onto desired bread and top with pea shoots and fresh cilantro. Drizzle with extra virgin olive oil and freshly cracked sea salt. Top with bread.
      Recipe Notes

      I used a 300g bag of frozen edamame to yield 3/4 cup shelled edamame. Cook edamame as per package directions. Submerge in cold water to stop the cooking process. Drain and shell.

      Should you prefer a smoother texture, process all the edamame and chickpeas together in the first blend.

      Yields approximately 2 cups of filling which will make 4-6 sandwiches.

      Zesty White Bean and Tuna Lettuce Wraps

      by | Jun 20, 2017 | FISH & SEAFOOD, LUNCH, VEGETARIAN | 0 comments


      Zesty White Bean and Tuna Lettuce Wraps
      Print Recipe
        Servings Prep Time
        2-3 people 20 minutes
        Servings Prep Time
        2-3 people 20 minutes
        Zesty White Bean and Tuna Lettuce Wraps
        Print Recipe
          Servings Prep Time
          2-3 people 20 minutes
          Servings Prep Time
          2-3 people 20 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
          2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
          Recipe Notes

          Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

          Recipe yields a generous 2 cups of tuna and bean salad.