Tuna Antipasto

This tuna and bean salad is light, refreshing and so quick to prepare. There is no mayo involved so its perfect for those summer picnics! This salad is tasty on a bed of greens or stuffed into these homemade pitas for a no-utensils-needed meal. 

 

Tuna Antipasto
Ingredients:

• 1 can of garbanzo beans, drained
• 2 small cans of tuna, drained
• 1/2 bell pepper, diced (the red ones look pretty in this salad)
• 1/2 small onion, diced
• 1 heaping tablespoon of capers
• 1/4 cup lemon or lime juice
• 2 tablespoons olive or avocado oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• salt and pepper to taste

Directions:
Combine everything but the tuna into a medium bowl. Mix well. Add tuna and toss just until combined. Chill until ready to serve. I like this salad better the next day when all the flavors have had a chance to meld.

adapted from Eating Well

Yields: 4 servings

Chickpea and Black Bean Burgers

Beans are one of my staple items in my pantry. Beans are full of fiber, protein and are very low in cholesterol, they also contain a variety of vitamins and minerals including iron. They are a versatile ingredient and my boys love them. I almost always make these the day after this Black Bean Soup, it makes for a super flavorful burger.

Top with caramelized onions, melted brie and
arugula  for a mouthwatering dinner.

Chickpea and Black Bean Burgers
Ingredients:

• 1 15-ounce can chickpeas, rinsed
• 1/2 cup cooked black beans
• 4 scallions, trimmed and sliced
• 1 egg (vegan sub: ½ an avocado)
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh oregano or ½ dried
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 tablespoons extra-virgin olive oil, for cooking
• Buns
• Toppings of choice

Directions:
Place chickpeas, beans, scallions, egg (or avocado), flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 6 patties.

 

Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more. Let cool slightly before serving. They are kinda crumbly when very hot.

yields: 6 patties

-These make awesome sliders as well!