In collaboration with ChicP
Did you know the carbon footprint of an avocado is several times higher than a carrot, onion or broccoli?
This recipe is an environmentally friendly twist on smashed avocado and loaded with protein, making a perfect post-workout meal.
Serves 2
Ingredients:
For the smashed peas:
• 40g frozen peas, defrosted
• 30g soya beans
• 1 tbsp lemon juice
• 1/2 tsp of mint sauce
For the tuna filling:
• 1 can of tuna
• 1tbsp full-fat Greek yogurt
• 1 tsp lemon juice
• Salt and pepper to taste
For the ciabattas:
• 1/4 pot of ChicP Herby Houmous
• 2 ciabatta rolls
• Handful of salad leaves, to serve
Method:
Begin by making the smashed peas. You’ll need a food processor for this, and simply need to combine all the ingredients and blitz. Once this is done, put aside for later.
Next, make the tuna filling. Rather than using mayonnaise, we used a full-fat Greek yogurt for added protein and goodness! Also, perfect for using up that last little bit from breakfast.
Mix the tuna, yogurt and lemon juice in a bowl, adding the salt and pepper to finish.
Now, cut the ciabatta rolls in a half and toast the cut side under the grill until golden brown.
To assemble, add the smashed peas to the bottom side of the roll followed by the tuna. On the topside, spread a generous helping of our herby houmous before sandwiching the two together.
Plate up with a handful for salad leaves and enjoy, it’s as simple as that!