Vegi Quinoa & Chickpea Tabbouleh SaladQuinoa and Chickpea Tabbouleh Salad from The Vegiterranean Diet

Makes 4 servings

Light and herb-infused, this salad is refreshing and extremely nutritious. Traditionally made with bulgur wheat, this gluten-free version boasts similar flavors, but it’s friendly for those eschewing gluten and more sub- stantial because of the added chickpeas.

Ingredients:

3 to 4 tablespoons freshly squeezed lemon juice with zest

1⁄2 teaspoon freshly ground black pepper

1⁄2 teaspoon salt (optional)

1 garlic clove, minced (optional)

2 cups cooked quinoa

1 (15-ounce) can chickpeas, rinsed and drained

1 large unpeeled cucumber, seeded and diced

3⁄4 cup halved grape or cherry tomatoes

3⁄4 cup finely chopped Italian flat-leaf parsley

3⁄4 cup finely chopped fresh mint leaves

1⁄4 cup chopped finely scallions

Instructions:

1. In a medium bowl, whisk together the lemon juice and zest, pepper, salt, and garlic. Fold in the quinoa, chickpeas, cucumber, tomatoes, pars- ley, mint, and scallions, and combine well.

2. Serve immediately, or cover and refrigerate. Serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Vegiterranean Quinoa Taboulleh