Chickpea Quinoa Mock Tuna Salad

Chickpea Quinoa Mock Tuna Salad

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"This is a healthy dish. Eat it in a sandwich, on lettuce, or as a stand-alone meal."
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55 m servings 367 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.



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!

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