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 caloriescarbohydrate: 46 gcholesterol: 7.1 mgfat: 17.2 gfiber: 7.5 gprotein: 10.9 gsaturatedFat: 2 gservingSize: -sodium: 617.9 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Chickpea Quinoa Mock Tuna Salad
Directions
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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.
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.
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.