Quinoa and Chickpea Tabbouleh

By: Barb Biagioli

This salad is light and refreshing and packed with flavor! It comes together in under 10 minutes and makes for a great, on-the-go lunch you can pack ahead of time for the week! Bursting with fresh spring herbs, it’s packed with antioxidants and other beneficial minerals for the spring season. Both the quinoa and the chickpeas are great sources of plant-based protein, and combined have all the essential amino acids you need to recover from your morning run.

Quinoa Tabbouleh Recipe

Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4

INGREDIENTS

  • 2 cups quinoa, cooked

  • 1 cup chickpeas

  • 1 cup cucumber, chopped

  • 1 cup tomato, chopped

  • ½ red onion, chopped

  • ½ cup parsley, diced

  • 1 tbsp mint, diced

  • 2 tbsp olive oil

  • 2 tbsp lemon juice

  • Salt and pepper

INSTRUCTIONS 

1.     To a large bowl, add the quinoa, chickpeas, cucumber, tomato, red onion and herbs. Stir to combine.

 2.     In a small bowl, combine the olive oil and lemon juice and salt + pepper to make the dressing. Whisk together.

 3.     Pour the dressing over the quinoa mixture and toss to combine. Enjoy immediately or store in the fridge for a few days!

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