Skip to main content New this month
Get the Allrecipes magazine

Chickpea Quinoa Mock Tuna Salad

Rated as 5 out of 5 Stars

"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 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 46 g carbohydrates; 10.9 g protein; 7 mg cholesterol; 618 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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!