Start by rinsing and draining your garbanzos. Let the beans dry off a bit while you grate your carrot and apple--make sure to reserve any apple juices from the grating and add it on top of the grated apple. Take half the garbanzos and mash them up with a fork. Add 2 tbsp. tahini, Dijon mustard, grated apple and minced red onions and combine well.
It should have a similar consistency to tuna salad. If you need to thin it out a bit add 1/2 tbsp. water at a time to your desired consistency. Add the sunflower seeds, whole garbanzos, diced celery and
half of the grated carrot to the garbanzo mash, mix well.
Arrange mixed greens in a large bowl. Top with half the Tu-No mixture, remaining grated carrot, and grape tomatoes. Finish off with up to 4 1/2 tbsp. Dill-Lemon Hummus Dressing (p. 30).
NOTE: Save the other half of your Tu-No mixture to use with another salad this week, will last up to 5 days in a glass container in the fridge.
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|Serving Size: 1 (518g)|
|Recipe Makes: 1|
|Calories from Fat: 45 (8%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 1304.3mg||45 %|
|Potassium 982.9mg||26 %|
|Total Carbohydrate 101.8g||30 %|
|Dietary Fiber 20.4g||82 %|
|Sugars, other 81.4g|
|Protein 21.9g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 531
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