No Tuna Salad

No Tuna Salad

4
veggiegal 0

"Quick and easy vegetarian main dish made from pantry items in just a few minutes. Perfect for summer picnics or fast weeknight meals. Serve on bread, buns, crackers, pita bread, or plain."

Ingredients

20 m {{adjustedServings}} servings 138 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Pulse pickles, celery, onion, and pickle juice together in a food processor until evenly chopped; add chickpeas and pulse until beans are roughly chopped. Transfer mixture to a bowl.
  2. Stir oats into chickpeas mixture until well mixed. Add mayonnaise and mustard; stir well. Let sit for flavors to blend, about 10 minutes.

Footnotes

  • Cook's Note:
  • More pickle juice, mayonnaise, or Dijon mustard can be added to taste or to make creamier.
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Reviews

4
  1. 4 Ratings

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I used a chopped cucumber in place of the dill pickle, and this was fabulous! This is my kind of lunch with some veggies on the side!

Too much dill! If you like dill, you will love it.

I saw a question about this recipe on the Buzz since it had been nominated for Recipe Group. I had everything on hand and I really need a way to get whole oats into my diet so I tried it. I di...