Quinoa Tabbouleh with Chickpeas

Hearty and healthy Lebanese dish is often on our table. I like to use quinoa [keen-wah] in this salad, but today I also added chickpeas and it was great.

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1 cup cooked quinoa (mix 2/3 cup boiled water and 1/3 cup quinoa, reduce heat to low, cover and simmer for 15 minutes)
2 tbsp. lemon juice(or for taste)
1/2 cup fresh Italian parsley, minced
1/4 cup mint leaves, minced
1 garlic clove, minced
1/3 English cucumber, chopped
2 tomatoes, chopped
1/2 bunches green onions, chopped
1 cup fresh parsley, chopped
1/2 cup drained and rinsed chickpeas
salt and pepper

In a large bowl, combine lemon juice, parsley, mint , garlic, cucumber, tomatoes, green onions, chickpeas and parsley. Stir in cooled quinoa. Add salt and pepper to taste.

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One Response to “Quinoa Tabbouleh with Chickpeas”

  1. […] bought pack of cooked organic quinoa. Yeah, it’s our fast food now. I made tabbouleh salad, and found more great ideas. Adapted from great list of 5-Ingredient Recipes. Broccoli, tomatoes […]

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