Quinoa and Chickpea Tabbouleh Salad
from The Vegiterranean Diet. 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
- 3-4 tbsp freshly squeezed lemon juice with zest
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt (optional)
- 1 garlic clove, minced (optional)
- 2 cups cooked quinoa
- 15 oz 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
Directions
- 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.
- 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.
