No Tuna Salad

No Tuna Salad

4 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    20 m
veggiegal
Recipe by  veggiegal

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (4)

Rate This Recipe
sueb
1

sueb

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!

Cat Hill
0

Cat Hill

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 did make it for 1 serving so instead of using the food processor I used my immersion blender on the oatmeal, pickle juice and garbanzo beans and then hand chopped the onion, pickles & celery. Mixed together with the mayo & mustard. Loved it! I used Klaussen dill pickles and thought the flavor was great could even throw in some sweet pickles too. Definitely a keeper!

susiekew
0

susiekew

This recipe is easy, tasty, and a great vegetarian option for lunch or snacks. Unlike another reviewer, I didn't find the pickle flavour (or dill flavour, as she said) too much at all. The only addition I made was salt and pepper. Next time, I may use half mayo and half fat free plain Greek yogurt, to make it even healthier. I might also swap the regular onion with red onion to make it prettier. Thanks for a great lunch alternative!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 138 cal
  • 7%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 16.9 g
  • 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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