How to make:
Chunky Chickpea Quinoa Tabbouleh
A fresh, delicious twist on traditional tabbouleh that uses quinoa and chickpea to make a hearty and filling entree.
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Author:
Yield:
6 1x
Rating:
Ingredients
- Oil for cooking
- 1/2 cup uncooked quinoa
- 1 cup water
- 1 pint cherry tomatoes, about 2 cups
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 cup spinach, finely chopped
- 1/2 large red onion, chopped
- 1 1/2 cups cucumber, chopped
- 1 15-ounce can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
- 2 tablespoons olive oil
- 3 lemons, juiced
- 1/2 teaspoon garlic, minced
- 1/2–1 teaspoon salt, to taste
- 1/4 teaspoon pepper
Instructions
- Heat about a teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook about 1 minute, until quinoa is lightly toasted. Add water; turn the heat to high. Once it’s boiling, cover and cook for 13 to 15 minutes.
- Meanwhile, slice the tomatoes in half, then in half again lengthwise, then in half again. Place in a large bowl.
- Add parsley, mint, spinach, onion, cucumber, chickpeas, olive oil, lemon juice, garlic, salt, and pepper to the bowl; stir to combine.
- Once the quinoa is cooked, transfer to the bowl. Stir everything together until fully combined.
Notes
Storage: This will keep in the fridge for about 5 days. It makes great leftovers for prepping the week’s lunches!
Find it online: https://www.emilieeats.com/chunky-chickpea-quinoa-tabbouleh/