Chickpea Quinoa Mock Tuna Salad

Take meat out of tuna salad and replace it with quinoa, sunflower seeds, and cabbage among other items for a tasty, vegetarian alternative.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 367 Calories

Ingredients

• ¼ teaspoon salt
• 1 cup water
• ¼ cup sliced almonds
• 1 teaspoon lemon juice
• ¼ cup raisins
• ½ cup sunflower seeds
• ¼ onion, chopped
• ½ cup quinoa
• freshly ground black pepper to taste
• ¼ cup shredded cabbage
• ½ cup reduced-fat mayonnaise
• 2 tablespoons honey Dijon mustard
• 1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 large carrot, peeled and roughly chopped
• 1 rib celery, roughly chopped
• 1 tablespoon dried kelp flakes
• 1 ½ teaspoons sweet pickle relish

Recipe Instructions

Step 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.

Step 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.

Step 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.