Chickpea Quinoa Mock Tuna Salad

• 1 cup water
• 1/2 cup quinoa
• 1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 large carrot, peeled and roughly chopped
• 1 rib celery, roughly chopped
• 1/2 cup sunflower seeds
• 1/4 cup shredded cabbage
• 1/4 onion, chopped
• 1/4 cup sliced almonds
• 1/4 cup raisins
• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons honey Dijon mustard
• 1 tablespoon dried kelp flakes
• 1 1/2 teaspoons sweet pickle relish
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• freshly ground black pepper to taste

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.

water, quinoa, chickpeas, carrot, celery, sunflower seeds, cabbage, onion, almonds, raisins, mayonnaise, honey, kelp flakes, sweet pickle, lemon juice, salt, freshly ground black pepper

Taken from www.allrecipes.com/recipe/235408/chickpea-quinoa-mock-tuna-salad/ (may not work)