Chickpea Quinoa Mock Tuna Salad Recipe

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.