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Chickpea Quinoa Mock Tuna Salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Elevate your tuna salad with hearty quinoa, crunchy sunflower seeds, and crisp cabbage for a delicious vegetarian twist.
Ingredients:
  • 1 cup water
  • 0.5 cup quinoa
  • 1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 large carrot, peeled and roughly chopped
  • 1 rib celery, roughly chopped
  • 0.5 cup sunflower seeds
  • 0.25 cup shredded cabbage
  • 0.25 onion, chopped
  • 0.25 cup sliced almonds
  • 0.25 cup raisins
  • 0.5 cup reduced-fat mayonnaise
  • 2 tablespoons honey Dijon mustard
  • 1 tablespoon dried kelp flakes
  • 1.5 teaspoons sweet pickle relish
  • 1 teaspoon lemon juice
  • 0.25 teaspoon salt
  • freshly ground black pepper to taste
Instructions:
  • In a saucepan, bring water and quinoa to a boil. Lower the heat, cover, and let it simmer until quinoa is tender and water is absorbed, about 15 to 20 minutes. Fluff the quinoa with a fork and chill in the refrigerator until cold.
  • In a food processor, blend chickpeas, carrot, celery, sunflower seeds, cabbage, and onion until evenly chopped; transfer to a large bowl.
  • Combine quinoa, almonds, and raisins with the chickpea mixture. Add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Mix until everything is evenly seasoned.

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