Name: Chickpea Quinoa Mock Tuna Salad
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 6
Cuisine: US
Ingredients: 1 cup water; 1/2 cup quinoa; 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 large carrot, peeled and roughly chopped; 1 rib celery, roughly chopped; 1/2 cup sunflower seeds; 1/4 cup shredded cabbage; 1/4 onion, chopped; 1/4 cup sliced almonds; 1/4 cup raisins; 1/2 cup reduced-fat mayonnaise; 2 tablespoons honey Dijon mustard; 1 tablespoon dried kelp flakes; 1 1/2 teaspoons sweet pickle relish; 1 teaspoon lemon juice; 1/4 teaspoon salt; Freshly ground black pepper to taste

A vibrant and nutritious alternative to traditional tuna salad, this dish combines the nutty goodness of quinoa with the earthy flavors of chickpeas and a medley of crunchy vegetables. Perfect for a light lunch or a satisfying snack, it's a delightful way to enjoy a plant-based meal.

Follow The Directions

01

Step

In a saucepan, bring water and quinoa to a boil. (2 minutes)

02

Step

Reduce heat to medium-low, cover, and simmer until quinoa is tender and the water has been absorbed. (15-20 minutes)

03

Step

Fluff quinoa with a fork and refrigerate until cold. (30 minutes)

04

Step

Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size. (5 minutes)

05

Step

Transfer the mixture to a large bowl.

06

Step

Stir in the chilled quinoa, almonds, and raisins into the chickpea mixture.

07

Step

Add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper.

08

Step

Stir the mixture until evenly seasoned and well combined. (2 minutes)

For a creamier texture, use full-fat mayonnaise or add a tablespoon of avocado.
If you don't have kelp flakes, nori seaweed can be used in a pinch.
Taste and adjust seasonings as needed. A pinch of cayenne pepper can add a nice kick.

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