This is a healthy dish. Eat it in a sandwich, on lettuce, or as a stand-alone meal.
Ingredients
- 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
Directions
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 367 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat2g | 10% |
Cholesterol7mg | 2% |
Sodium618mg | 27% |
Total Carbohydrate46g | 17% |
Dietary Fiber8g | 27% |
Total Sugars9g | |
Protein11g | |
Vitamin C7mg | 36% |
Calcium77mg | 6% |
Iron3mg | 16% |
Potassium492mg | 10% |
*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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source by allrecipe
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