Toasted chickpea sea-salad sandwiches
http://ift.tt/2GLbQYx More than a tuna salad, this “superfood” sandwich is packed with both tuna and salmon, which give you a boost of protein, omega-3 fats, and selenium. Served between two slices of whole-grain bread or stuffed in a whole-wheat pita, it’s a quick and easy lunch for any busy day. Nutrition (per sandwich) Recipe and photo by Katie Morford, M.S., R.D., of Mom's Kitchen Handbook.
4
Ingredients
One 5 oz can tuna
One 5-to 6-oz can wild salmon
3 medium stalks celery, diced
2 Tbsp capers, lightly chopped
¼ cup diced red onion
2 Tbsp lemon juice
3 Tbsp mayonnaise
2 to 3 Tbsp plain Greek yogurt
8 slices 100% whole wheat bread
How to make it
Empty the tuna and salmon into a medium bowl and break up with a fork. Add the remaining ingredients and mix until just combined. Scoop ¼ of the fish salad onto 1 slice of bread and top with a second slice. Cover and store leftovers in the refrigerator until ready to use.
Cook Time:
0
Prep Time:
10
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