Quinoa & Chickpea Tabbouleh Salad
Prep time
Total time
Author: Vegan Insanity
Recipe type: Salad, Side
Serves: 8
Ingredients
- 1 cup cooked quinoa
- 1½ cups chickpeas (if using canned, drain and rinse them first)
- 1 small cucumber, sliced
- 1 large garlic clove, minced
- 2 cups cherry tomatoes, sliced in half
- 1 cup green onion, chopped small
- 1 cup fresh parsley, chopped
- 1 cup mint leaves, chopped
- ⅓ cup lemon juice (2 large or 3 medium lemons)
- ⅓ cup extra virgin olive oil
- salt and freshly ground black pepper, to taste
Instructions
- Put the cooked quinoa in a large bowl. 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.
- Pour the dressing over the quinoa & chickpea mixture and mix well. Adjust seasonings again, if necessary.
- 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.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/quinoa-chickpea-tabbouleh-salad/