Chickpea Quinoa Mock Tuna Salad

Ingredients and Weight:

• Quinoa: 2 cups
• Chickpeas: 1 cup, cooked
• Red bell peppers: 1, diced
• Celery: 1 stalk, diced
• Mayonnaise: 1/2 cup
• Lemon juice: 2 tablespoons
• Fresh herbs (such as parsley or basil): 2 tablespoons, chopped
• Salt and pepper: to taste

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 20 minutes (for chickpeas and quinoa)

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare quinoa according to package directions. Let cool.
2. Cook chickpeas either by boiling or using a pressure cooker. Let cool.
3. In a large bowl, combine cooled quinoa and chickpeas.
4. Add diced red bell peppers and celery.
5. In a separate bowl, mix mayonnaise with lemon juice and chopped herbs.
6. Pour the mayonnaise mixture over the quinoa-chickpea mixture and toss gently to combine.
7. Season with salt and pepper as desired.
8. Serve chilled or at room temperature.

Nutritional Information: (Based on average values; actual nutritional content may vary)

• Calories: approximately 400 per serving (assuming 8 equal servings)
• Fat: 18g
• Carbohydrates: 50g
• Protein: 12g
• Fiber: 6g

Dish Characteristics:

• Vegan-friendly
• Gluten-free (if using a gluten-free mayonnaise)
• High in protein and fiber
• Creamy and fresh taste, with a slight tang from the lemon juice

User Comments:

1. "This is a great vegetarian alternative to tuna salad! The quinoa gives it a nice texture and the lemon-mayo dressing is so refreshing."
2. "I love the combination of chickpeas and quinoa. It's healthy and filling."
3. "I made this for a potluck and it was a hit! Everyone loved the creativity of the dish."

Special Precautions and Tips:

• Ensure quinoa is cooked properly to achieve the best texture.
• Use ripe, fresh ingredients for best flavor.
• Adjust seasoning, including salt and pepper, according to preference.
• If desired, you can add other vegetables or herbs for additional flavor and texture variations.