Foodie Friday: Chick Pea Tuna Salad

Two posts in a week?! That’s some sort of record recently! 😉

I just knew I had to share this super quick and easy salad that I whipped up. It’s perfect to throw on top of lettuce, in a wrap or sandwich, with some crackers, or even just by itself.

Chick Pea Tuna Salad

Serves 4

Ingredients
– 1 can reduced sodium chick peas
– 1 5oz. packet chunk light tuna in water
– 2 tbsp hulled hemp seeds [optional]
– 20 cherry tomatoes; sliced in half
– 1/3 english cucumber; diced
– 1/2 red bell pepper; diced
– 3 stalks green onion; chopped
– 1/2 cup plain Chobani
– 2 tbsp dijon mustard
– 1 tbsp apple cider vinegar
– 1 tsp garlic powder
– 1 tsp dried basil
– 1/2 tsp ground thyme
– 1/4 tsp cayenne pepper
– Salt & pepper to taste

Directions
Combine chick peas through green onion in a large bowl. In a small bowl, combine the rest of the ingredients for the dressing and adjust seasonings to taste. Add the dressing to the large bowl and mix everything well to coat.

Couldn’t be much easier than that, right? You could always skip the tuna and make it a meatless meal too. And of course, feel free to change up the veggies or the spices for whatever mood you’re in!

Nutritional Info
Per 1 cup serving

200 Calories  /  4g Fat  /  26g Carbs  /  8g Fiber  /  5g Sugar  /  19g Protein

Food for Thought

What is your favorite creamy salad?

Roasted Squash & Chick Pea Baby Kale Salad

Have you entered my Just My Imagination giveaway yet? Only 2 more days!

I am an absolute squash fiend; winter squash in particular. Butternut squash is currently my favorite, but I’ve recently found out about so many more kinds to try! Over the weekend I finally got my hands on delicata. I’d say in terms of flavor, it compares to acorn squash, but it’s so much easier to prepare which instantly wins me over. Not to mention you can eat the skin which also makes it great for salads.

I don’t know about you, but during this time of year, along with some fun new desserts, I’m always looking for an equally fun and tasty salad to bring to holiday gatherings. And nine times out of ten, mine include squash!

Roasted Squash & Chick Pea Baby Kale Salad with Lemon Dijon Vinaigrette

Serves 4-6

Ingredients
6 cups baby kale greens
1/3 cup raisins, craisins, or dried cherries
1 medium delicata squash; sliced
1 can chick peas; drained, rinsed, & thoroughly dried
3 tsp coconut oil; divided
3/4 tsp salt; divided
3/4 tsp ground black pepper; divided
1 tsp McCormick Fiesta Citrus Seasoning

For the Vinaigrette
1/4 cup dijon mustard
1 lemon, juiced
1/2 tsp salt
1/4 tsp ground black pepper

Directions
Preheat oven to 375°F. Place sliced squash on one baking sheet and coat with 2 tsp coconut oil, 1/2 tsp salt, and 1/2 tsp black pepper. Place chick peas on another baking sheet with the remaining 1 tsp coconut oil, 1/4 tsp salt, 1/4 black pepper, and 1 tsp fiesta citrus seasoning. Bake squash and chick peas for about an hour, flipping the squash 1 or 2 times and tossing the chick peas around. When finished, the squash should be golden around the edges and the chick peas should be nice and crunchy! Let cool completely.

While the squash and chick peas are cooling, place all of the vinaigrette ingredients in a bowl and whisk to combine. After everything has cooled, throw kale, squash, chick peas, and raisins (or other dried fruit) in a large bowl and toss with about 3/4 of the vinaigrette. Make sure everything is equally coated. Drizzle the last bit of dressing over top of the salad and top with a little freshly cracked black pepper. Serve immediately.

To make it into a more substantial meal, throw 4oz of your favorite protein on top!

Nutritional Information
Per serving, for 4 servings

218 Calories  /  6g Fat  /  35g Carbs  /  8g Fiber  /  12g Sugar  /  8g Protein

Food for Thought

What is your favorite holiday salad to share?