Medical Medium Blog

Chickpea "Tuna" Salad

A healthy update to a classic favorite. Served in a wrap, rolled in a collard leaf or nori sheet, scooped on top a salad, or served with vegetable crudités, it’s always as versatile as it is delicious.

Celery: One of the most powerful anti-inflammatory foods, because it starves unproductive bacteria, yeast, mold, fungus, and viruses that are present in the body and flushes their toxins and debris out of the intestinal tract and liver. Pathogens like these are so often the underlying cause of inflammation—in their absence, your body is much better able to handle whatever life throws your way. At the same time, celery helps good bacteria thrive.

Onions: Very similar to garlic, onions have antimicrobial sulfur compounds that expel unfriendly pathogens from the liver. Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. They also improve the temperature control or “thermostat” of the liver so it can heat and cool itself properly.

Mustard seeds: A medicinal spice that has been used therapeutically for thousands of years. Mustard seeds are rich in antioxidants, and have anti-fungal and anti-septic properties which makes them good for cleansing the digestive tract and detoxifying the body.

Chickpea "Tuna" Salad

Ingredients:
1 1/2 cups cooked chickpeas (or 1 14 oz can, drained and rinsed)
1/3 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 tsp mustard powder
2 1/2 tbsp tahini
2 1/2 tbsp lemon juice
1 tbsp chopped fresh dill
Sea salt, to taste (optional)
Optional: 1 tbsp shredded nori

Directions:
Add the chickpeas to a medium-sized bowl and mash with a fork or potato masher until almost completely smooth.

Add the red onion, celery, mustard powder, tahini, lemon juice, dill and sea salt. Mix until combined. Serve immediately or refrigerate until needed.

Serves 2

For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Life-Changing Foods.

This item posted: 23-Aug-2020

 

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