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Ingredients55 m servings 367 cals
Original recipe yields 6 servings
- 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.
Per Serving: 367 calories; 17.2 g fat; 46 g carbohydrates; 10.9 g protein; 7 mg cholesterol; 618 mg sodium. Full nutrition
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