Chickpea Quinoa Mock Tuna Salad recipe

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Ingredients

1 cup water
½ cup quinoa
1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 large carrot, peeled and roughly chopped
1 rib celery, roughly chopped
½ cup sunflower seeds
¼ cup shredded cabbage
¼ onion, chopped
¼ cup sliced almonds
¼ cup raisins
½ cup reduced-fat mayonnaise
2 tablespoons honey Dijon mustard
1 tablespoon dried kelp flakes
1 ½ teaspoons sweet pickle relish
1 teaspoon lemon juice
¼ teaspoon salt
freshly ground black pepper to taste

Nutrition Info

367.1 calories
carbohydrate: 46 g
cholesterol: 7.1 mg
fat: 17.2 g
fiber: 7.5 g
protein: 10.9 g
saturatedFat: 2 g
servingSize: -
sodium: 617.9 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Fluff quinoa with a fork and refrigerate until cold.

  2. Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size, transfer to a large bowl.

  3. Stir quinoa, almonds, and raisins into the chickpea mixture, add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.

Recipe Yield

6 servings

Recipe Note

This is a healthy dish. Eat it in a sandwich, on lettuce, or as a stand-alone meal.

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