When you need a healthy, filling appetizer, these endive bites are the perfect solution. They are low in calories while supplying protein and fiber. It’s a quick and easy recipe to serve for any occasion.
Yield: About 25 bites
Preparation time: 20 minutes
- 2 (5 oz.) cans solid white Albacore tuna packed in water, drained
- 1 (15.5 oz.) can low-sodium chickpeas (garbanzo beans), rinsed and drained
- 3 green onions, sliced
- ¼ cup chopped roasted red peppers
- ¼ cup chopped pepperoncini rings
- 2 tbsp freshly squeezed lemon juice
- 1 tsp chopped fresh dill
- 1/8 tsp fine ground sea salt
- 1 to 2 heads Belgian endive (25 leaves)
- In a medium bowl, stir together the tuna and chickpeas until the tuna is broken into smaller pieces and evenly distributed with the chickpeas.
- Reserve about 1 tablespoon of sliced green onions for garnish and place the rest in the bowl with the tuna and chickpeas. Add the red peppers, pepperoncini rings, lemon juice, dill and salt to the bowl. Stir well to combine all ingredients.
- Place the endive leaves on a flat serving platter so that they curve up to create a cup. Spoon about 1 tablespoon of the tuna and chickpea salad into each of the endive leaves. The amount will vary depending on the size of each leaf.
- Sprinkle the reserved green onions over the plate before serving.