Chickpea Quinoa Mock Tuna Salad recipe
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Ingredients
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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
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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 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.