Chickpeas of the Sea

What’s up guys?

I hope you are ALL having a fantastic week! And if your not, hopefully a few drool-worthy foodie pics will be enough to perk you up?

And if THAT doesn’t work, then maybe the TWO recipes I have for you today will! 😉

For this week’s WIAW, I have what I’ve been eating for lunch for the last oh……WEEK! 

But before we get into the details, let’s take a minute to thank our hostess with the most-est, Jenn from Peas & Crayons, for putting on yet another fun-filled foodie party! Click here to check out all the deliciousness being linked up this week!

Now I’m not normally a creature of habit, but I’ll admit, I do tend to get a little obsessed with a certain food/flavor for a while….red velvet cake, mint chocolate chip, coconut mango…ring any bells? 😉

 Well, as I hinted on Friday,
this week has been all about the tuna melt!

Wait!!! Don’t leave!!!

I promise these aren’t the sandwiches of our school cafeteria days…a big soggy glob of mush with a mysteriously fishy smell…oh no, I assure you these are in a league all of their own!

Ha! Take THAT cafeteria lady Brown!

Chickpea Tuna Melt

By: Heather @ Kiss My Broccoli

Prep Time: 10 minutes

Cook Time: 2-3 minutes

Keywords: broil entree sandwich high fiber high protein tuna chickpeas cheese

Ingredients (Serves 1)

  • 2 oz. canned tuna
  • 1/8 cup cooked chickpeas
  • 1/8 cup ricotta cheese (or Greek yogurt)
  • 1 tablespoon minced onion
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon dried dill weed
  • salt and pepper to taste
  • 1 slice whole wheat bread
  • 1/2-1 oz of your favorite cheese, shredded

Instructions

1. Position an oven rack in the top 1/3 and set oven to broil.
2. Place slice of bread under broiler to toast, while you prepare the salad.
3. Combine all ingredients except for bread and cheese in a small bowl, roughly mashing the chickpeas with a fork while stirring.
4. Spread salad onto bread slice, top with shredded cheese and place under broiler for 2-3 minutes or until cheese is melty.

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This is where it all started. I had a craving for tuna, but c’mon, I can’t just have a plain ol’ tuna sandwich…I had to mix it up a bit!

I loved the added texture from the chickpeas and with the tanginess of the mustard and the addition of the dill, this was no standard tuna salad…THEN I went a step further and covered it in melty cheese!

*insert happy dance* 😀

But if that wasn’t enough of an explosion of flavors, I didn’t stop there…

Replace the mustard with sun-dried tomato spreadthe dill with Italian seasoning and cover in tomato-basil mozzarella cheese and you have an Italian version!

Or how about some salsa and a bit of your favorite spicy seasoning (I am in LOVE with this one right now) with a little fresh cilantro for a bit of Mexican flair?

Or maybe Greek is more your thing?
Keep the dill but add some kalamata olive spread to the mix and well, since feta doesn’t really melt, you can stick with some Gruyere instead!

Another manager’s special score FTW!

And let me just say…this stuff is like total CRACK!! I want to eat it straight up with a spoon!

Still, I know everyone isn’t a fan of tuna…so that’s why I made yet ANOTHER variation for today’s lunch…and I’m gonna have to say, it was pretty flippin’ delicious!

Chickpea Tuna-LESS Melt

By: Heather @ Kiss My Broccoli

Prep Time: 10 minutes

Cook Time: 2-3 minutes

Keywords: broil entree sandwich high fiber vegetarian chickpeas cheese

Ingredients (Serves 1)

  • 1/4 cup cooked chickpeas
  • 1/8 cup ricotta cheese (or Greek yogurt)
  • 1 tablespoon minced onion
  • 1 small celery stalk, diced
  • 1 tablespoon dijon mustard
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon celery seed
  • 1/4 teaspoon lemon juice
  • 1 slice whole wheat bread
  • 1/2-1 ounce of your favorite cheese, shredded

Instructions

1. Position rack in upper third of oven and set to low broil.
2. Place bread slice under broil to toast as you prep the salad.
3. Combine all ingredients except bread and cheese in a bowl, roughly mashing chickpeas with a fork.
4. Remove toasted bread slice from oven and spread salad on top, cover with shredded cheese and place under broiler for 2-3 minutes or until cheese is melted.

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The celery seed is a MUST! Soooooo good!

No matter which way you decide to make your melt…you have to promise me ONE thing…

Ditch the knife and fork and go at it kiddie style! 

Just please…no food fights…we can’t be wasting such deliciousness! 😉

What is/was your favorite thing to get from the school cafeteria?
Pizza and french fries nearly every day of my four years in high school…it’s a wonder I can even stand the thought of pizza now! Lol

What did YOU eat for lunch yesterday?

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