Middle Eastern · lunch

Quinoa Tabbouleh with Chickpeas

Name: Quinoa Tabbouleh with Chickpeas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: Quinoa, uncooked, 2/3 cup; Fresh parsley, 3 big bunches, chopped; Fresh mint, 1/2 cup leaves, chopped; Tomatoes, 3 medium; Cucumber, 2/3 large; Green onions, 4; Canned chickpeas, drained, 1 small can; Extra virgin olive oil, 4 tbsp; Lemon juice, 1/4 cup; Salt and pepper, to taste

A parsley-heavy tabbouleh made with quinoa instead of bulgur, with chickpeas for staying power.

35 min4 servings

34010g39g17g

Plenty of fresh herbs and lemon make this taste bright. It holds up in the fridge for three days, so it suits packed lunches.

Ingredients

Quinoa, uncooked2/3 cup
Fresh parsley3 big bunches, chopped
Fresh mint1/2 cup leaves, chopped
Tomatoes3 medium
Cucumber2/3 large
Green onions4
Canned chickpeas, drained1 small can
Extra virgin olive oil4 tbsp
Lemon juice1/4 cup
Salt and pepperto taste

Steps

Rinse the quinoa, then simmer it in 1 1/3 cups water, covered, for about 15 minutes until the water is gone. Fluff and cool completely.
Chop the parsley and mint finely. Dice the tomatoes and cucumber and slice the green onions.
Combine the cooled quinoa, herbs, vegetables and chickpeas in a large bowl.
Whisk the olive oil, lemon juice, salt and pepper, pour over the salad and toss.
Rest it for 15 minutes before serving so the flavors blend.

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Adapted from Wake Forest Baptist Health