-
-
My review
Chickpea Quinoa Mock Tuna Salad
Stef
"This is a healthy dish. Eat it in a sandwich, on lettuce, or as a stand-alone meal."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 367 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 367 calories; 17.2 g fat; 46 g carbohydrates; 10.9 g protein; 7 mg cholesterol; 618 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest