Ingredients
6
6 servings
- •1 cup water
- •½ cup quinoa
- •1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
- •1 large carrot, peeled and roughly chopped
- •1 rib celery, roughly chopped
- •½ cup sunflower seeds
- •¼ cup shredded cabbage
- •¼ onion, chopped
- •¼ cup sliced almonds
- •¼ cup raisins
- •½ cup reduced-fat mayonnaise
- •2 tablespoons honey Dijon mustard
- •1 tablespoon dried kelp flakes
- •1 ½ teaspoons sweet pickle relish
- •1 teaspoon lemon juice
- •¼ teaspoon salt
- •freshly ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 367
- Carbohydrate: 46g
- Fat: 17g
- Fiber: 8g
- Protein: 11g
- Sugar: 9g
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