Quinoa Tabbouleh with Chickpeas
A refreshing and herbaceous salad with fluffy quinoa, protein-packed chickpeas, and a zesty lemon-mint dressing perfect for a light lunch.
10 min
Prep
15 min
Cook
4
Serves
290
Calories
Macros · per serving
9g protein
45g carbs
8g fat
Ingredients
For 4 servings
- 1 cup quinoa
- 2 cups water
- 15 oz canned chickpeas
- 1 bunch parsley
- 1/4 cup mint leaves
- 2 tomato
- 1 cucumber
- 3 green onion
- 1 lemon
- 3 tablespoons extra-virgin olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the quinoa under cold water, then combine it with 2 cups of water in a pot. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed.
- 2
While the quinoa cooks, drain and rinse the chickpeas. Set aside.
- 3
Finely chop the parsley, mint leaves, tomatoes, cucumber, and green onions. Combine them in a large bowl.
- 4
Juice the lemon and add it to the bowl along with the olive oil, salt, and pepper. Mix well.
- 5
Once the quinoa is cooked, let it cool slightly, then add it to the bowl with the chickpeas. Toss everything together until well mixed. Adjust seasoning if necessary.
- 6
Serve the tabbouleh at room temperature or chilled.
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