This light and refreshing salad combines protein-packed chickpeas and quinoa for a satisfying meal that’s perfect any time of day. With flavors inspired by classic tuna salad, it’s a tasty plant-based twist you’ll love.
Prep Time20 min
Cook Time15 min
Total Time35 min
Difficulty
Medium
Expert Cooking Tips
Rinse the quinoa well before cooking to remove any bitterness.
Use canned chickpeas for convenience, but rinse them thoroughly to reduce sodium.
Let the salad chill for at least 30 minutes to allow the flavors to blend beautifully.
Ingredients
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Why This Recipe Is So Delicious
This salad is a great way to enjoy a light, protein-packed meal without using fish. It’s full of fresh flavors and has a satisfying texture from the chickpeas and quinoa. Plus, it’s easy to make and perfect for a quick lunch or dinner.
Step 1
Bring some water to a boil in a saucepan, then add the quinoa. Lower the heat to medium-low, cover the pot, and let it simmer gently until the quinoa is tender and all the water is absorbed—this usually takes about 15 to 20 minutes. Once it’s done, fluff the quinoa with a fork and pop it in the fridge to chill.
Step 2
While the quinoa cools, toss the chickpeas, carrot, celery, sunflower seeds, cabbage, and onion into a food processor. Pulse everything a few times until the pieces are roughly the same size, then transfer this mix to a large bowl.
Step 3
Stir the chilled quinoa into the bowl along with the almonds and raisins. Add in the mayonnaise, mustard, kelp flakes, relish, and a squeeze of lemon juice. Season with salt and pepper to taste, then give everything a good mix so the flavors blend together nicely.
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people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Variations
Serve this salad over a bed of mixed greens or with toasted pita bread for added crunch. It also pairs nicely with a side of roasted vegetables or a simple lemon vinaigrette to brighten the flavors.
Proper Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a good stir before serving again, as the dressing may settle. Avoid freezing, as the texture of the chickpeas and quinoa may change.
Frequently Asked Questions
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with couscous, bulgur, or brown rice, but cooking times and textures may vary.
How do the dried kelp flakes affect the flavor?
They add a subtle sea-like, umami taste that mimics the flavor of tuna in the salad.
Can I make this salad ahead of time?
Absolutely, it tastes great after chilling for a few hours and can be stored in the fridge for up to 3 days.
Is there a vegan alternative for the mayonnaise?
Yes, you can use vegan mayo or mashed avocado to keep it plant-based.
How finely should I pulse the vegetables in the food processor?
Pulse until the veggies are roughly chopped and uniform in size, not pureed, to maintain texture.
Can I omit the raisins if I don’t like sweet flavors in salads?
Yes, you can leave out the raisins or replace them with dried cranberries or chopped apples for a different twist.
What is the purpose of the honey Dijon mustard in the dressing?
It adds a sweet and tangy flavor that balances the creaminess of the mayo and the savoriness of the kelp flakes.
Can I use canned chickpeas straight from the can without rinsing?
It’s best to rinse and drain them to remove excess salt and any canning liquid for better taste and texture.
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