Quinoa & Chickpea Tabbouleh Salad

Name: Quinoa & Chickpea Tabbouleh Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8 servings
Ingredients: 1½ cups chickpeas (if using canned, drain and rinse them first); 2 cups cherry tomatoes, sliced in half; 1 cup cooked quinoa; 1 small cucumber, sliced; 1/3 cup extra virgin olive oil; 1 cup fresh parsley, chopped; 1 large garlic clove, minced; 1 cup green onion, chopped small; 1/3 cup lemon juice (2 large or 3 medium lemons); 1 cup mint leaves, chopped; salt and freshly ground black pepper, to taste

Prep: 15 min

Ready: 15 min

Servings: 8 servings

Calories: 156.88

Ingredients

1 1½ cups chickpeas (if using canned, drain and rinse them first)
2 2 cups cherry tomatoes, sliced in half
3 1 cup cooked quinoa
4 1 small cucumber, sliced
5 1/3 cup extra virgin olive oil
6 1 cup fresh parsley, chopped
7 1 large garlic clove, minced
8 1 cup green onion, chopped small
9 1/3 cup lemon juice (2 large or 3 medium lemons)
10 1 cup mint leaves, chopped
11 salt and freshly ground black pepper, to taste

Directions

1
Put the cooked quinoa in a large bowl.
2
Add the chickpeas, cucumbers, minced garlic, cherry tomatoes, green onion, parsley and mint. Toss well to combine.In a small bowl, whisk together the lemon juice, extra virgin olive oil and some salt and pepper. Adjust S&P as needed.
3
Pour the dressing over the quinoa & chickpea mixture and mix well. Adjust seasonings again, if necessary.
4
Serve cold or at room temperature. *NOTES*This dish lasts 2-3 days in the refrigerator, so feel free to make it ahead of time to save even more time in the kitchen.

Nutrition per serving

156.88 Calories

14.05g Carbs

3.72g Protein

10.28g Fat

Allergens

milk egg tree nuts wheat soy shellfish sesame

Quinoa & Chickpea Tabbouleh Salad

Directions

Nutrition per serving

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Allergens