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My review
Chickpea Quinoa Mock Tuna Salad
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Stef
"This is a healthy dish. Eat it in a sandwich, on lettuce, or as a stand-alone meal."
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Ingredients
55 m servings 367Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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1/13/2015
I used currants instead of the raisins to keep things a small uniform size. The hidden extras, the nuts and the seaweed made this an interesting salad! Delicious! My husband appreciated this!