Name: Chickpea Quinoa Mock Tuna Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Water - 1 cup; Quinoa - ½ cup; Chickpeas (garbanzo beans), rinsed and drained - 1 (19 ounce) can; Carrot, peeled and roughly chopped - 1 large; Celery, roughly chopped - 1 rib; Sunflower seeds - ½ cup; Shredded cabbage - ¼ cup; Onion, chopped - ¼; Sliced almonds - ¼ cup; Raisins - ¼ cup; Reduced-fat mayonnaise - ½ cup; Honey Dijon mustard - 2 tablespoons; Dried kelp flakes - 1 tablespoon; Sweet pickle relish - 1 ½ teaspoons; Lemon juice - 1 teaspoon; Salt - ¼ teaspoon; Freshly ground black pepper to taste - ¼ teaspoon

Ingredients for - Chickpea Quinoa Mock Tuna Salad

1. Water 1 cup

2. Quinoa ½ cup

3. Chickpeas (garbanzo beans), rinsed and drained 1 (19 ounce) can

4. Carrot, peeled and roughly chopped 1 large

5. Celery, roughly chopped 1 rib

6. Sunflower seeds ½ cup

7. Shredded cabbage ¼ cup

8. Onion, chopped ¼

9. Sliced almonds ¼ cup

10. Raisins ¼ cup

11. Reduced-fat mayonnaise ½ cup

12. Honey Dijon mustard 2 tablespoons

13. Dried kelp flakes 1 tablespoon

14. Sweet pickle relish 1 ½ teaspoons

15. Lemon juice 1 teaspoon

16. Salt ¼ teaspoon

17. Freshly ground black pepper to taste ¼ teaspoon

How to cook deliciously - Chickpea Quinoa Mock Tuna Salad

1 . Stage

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 . Stage

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 . Stage

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.