Tabbouleh is a Lebanese salad based on grains and bursting with fresh flavours. This version is packed with protein and iron from the quinoa and chickpeas, so this makes a great option for vegetarians!!
Delicious fresh tomatoes, cucumber and parsley makes this a great tasting dish, and keeping it in a air tight container means you can meal prep it for lunches, a day or so in advance.
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Chickpea and Quinoa Tabbouleh
- Total Time: 27 minutes
- Yield: 4 1x
Description
Lebanese grain salad
Ingredients
Scale
¾ cup (130g) quinoa, uncooked
1 x 14 oz. (400g) can chickpeas, drained
2 medium tomatoes, diced
1 small cucumber, diced
1 cup (60g) parsley, chopped
3 tbsp. olive oil
2 tbsp. red wine vinegar
salt and pepper
Instructions
- Cook the quinoa according to the instructions on packaging. Once cooked, drain and set aside.
- In a large bowl, mix the cooked quinoa, chickpeas, tomatoes, cucumber, parsley, oil, and vinegar.
- Season to taste with salt and pepper and place in the refrigerator to chill.
- Best served chilled.
Notes
Store refrigerated in an air-tight container for up to 2-3 days.
- Prep Time: 15
- Cook Time: 12
Nutrition
- Calories: 334