Toasted chickpea sea-salad sandwiches

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)
Calories: 297; Total Fat: 9g; Saturated Fat: 2g; Protein: 25g: Carbohydrates: 28g; Sugar: 6g; Fiber: 5g; Cholesterol: 35mg; Sodium: 642mg

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.

Lightened-up recipes

Cook Time: 

0

Prep Time: 

10

Article source here:Men’s Fitness