Quinoa 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.
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
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.