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Chickpea Quinoa Mock Tuna Salad Recipe

Recipe by: Stef

"This is a healthy dish. Eat it in a sandwich, on lettuce, or as a stand-alone meal."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In55 m
  • 1Bring 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.
  • 2Combine 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.
  • 3Stir 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.
Ingredients
  • 6 servings
  • 367 cals
  • 1 cup water
  • 1/2 cup quinoa
  • 1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 large carrot, peeled and roughly chopped
  • 1 rib celery, roughly chopped
  • 1/2 cup sunflower seeds
  • 1/4 cup shredded cabbage
  • 1/4 onion, chopped
  • 1/4 cup sliced almonds
  • 1/4 cup raisins
  • 1/2 cup reduced-fat mayonnaise
  • 2 tablespoons honey Dijon mustard
  • 1 tablespoon dried kelp flakes
  • 1 1/2 teaspoons sweet pickle relish
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • freshly ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    367
    18%
  • Fat:
    17.2
    26%
  • Carbs:
    46
    15%
  • Protein:
    10.9
    22%
  • Cholesterol:
    7
    2%

Based on a 2,000 calorie diet

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