Chickpea Quinoa Mock Tuna Salad

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

Chickpea Quinoa Mock Tuna Salad Ingredients

• 1 cup water

• cup quinoa

• 1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained

• 1 large carrot, peeled and roughly chopped

• 1 rib celery, roughly chopped

• cup sunflower seeds

• cup shredded cabbage

• onion, chopped

• cup sliced almonds

• cup raisins

• cup reduced-fat mayonnaise

• 2 tablespoons honey Dijon mustard

• 1 tablespoon dried kelp flakes

• 1? teaspoons sweet pickle relish

• 1 teaspoon lemon juice

• teaspoon salt

• freshly ground black pepper to taste

How to Make Chickpea Quinoa Mock Tuna Salad

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.

Chickpea Quinoa Mock Tuna Salad Nutritions

• Calories: 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:

Chickpea Quinoa Mock Tuna Salad Reviews

• I used currants instead of the raisins to keep things a small uniform size. The hidden extras, the nuts and the seaweed made this an interesting salad Delicious My husband appreciated this