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Chickpea Quinoa Mock Tuna Salad

Rated as 5 out of 5 Stars
0

"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 367
Original recipe yields 6 servings

Directions

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  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.
  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.
  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.

Nutrition Facts


Per Serving: 367 calories; 17.2 46 10.9 7 618 Full nutrition

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Reviews

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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!