top of page
Chickpea & Quinoa Tabbouleh
Prep Time:
15
Cook Time:
12
Serves:
4
Link:
Ingredients
3⁄4 cup (130g) quinoa, uncooked
1 x 14 oz. (400g) can chickpeas, drained
2 medium tomatoes, diced
1 small cucumber, diced
1 cup (60g) parsley, chopped
3 tbsp. olive oil
2 tbsp. red wine vinegar
salt & pepper
Instructions
1. Cook the quinoa according to the instructions on
packaging. Once cooked, drain and set aside.
2. In a large bowl, mix the cooked quinoa, chickpeas,
tomatoes, cucumber, parsley, oil, and vinegar.
Season to taste with salt and pepper and place
in the refrigerator to chill. Best served chilled.
3. Store refrigerated in an air-tight container for up to 2-3
days.
bottom of page