Chickpea Quinoa Mock Tuna Salad
Description
Take meat out of tuna salad and replace it with quinoa, sunflower seeds, and cabbage among other items for a tasty, vegetarian alternative.
Ingredients
•
1 cup water
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1/2 cup quinoa
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1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
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1 large carrot, peeled and roughly chopped
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1 rib celery, roughly chopped
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1/2 cup sunflower seeds
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1/4 cup shredded cabbage
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1/4 onion, chopped
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1/4 cup sliced almonds
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1/4 cup raisins
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1/2 cup reduced-fat mayonnaise
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2 tablespoons honey Dijon mustard
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1 tablespoon dried kelp flakes
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1 1/2 teaspoons sweet pickle relish
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1 teaspoon lemon juice
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1/4 teaspoon salt
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freshly ground black pepper to taste
Directions
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.