Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (4)
Quinoa Chickpea Tabbouleh Salad
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 20%
CARBS 35G44% OF CAL
8G FIBER0G ADDED5G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 17G48% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Middle Eastern tabbouleh salad featuring quinoa and chickpeas for high fiber and protein. Bright with fresh parsley, mint, tomato, and lemon, it works as a full meal or served with pita bread.
mainmiddle easternsaladbowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup quinoa ((preferably white, see notes))
- 15 oz. canned chickpeas
- 1 cup chopped parsley ((about one bunch from the store))
- ¼ cup chopped fresh mint ((optional, but recommended!))
- 1 large tomato (diced (see notes))
- 4 green onions (thinly sliced (about ½ cup))
- 1 medium cucumber (seeded and diced)
- ¼ cup extra-virgin olive oil (plus more for serving as needed)
- 2 tablespoons fresh lemon juice, plus the zest ((from about 1 small lemon))
- kosher salt and fresh cracked black pepper (to taste)
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 20%
CARBS 35G44% OF CAL
8G FIBER0G ADDED5G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 17G48% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 601mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 440mg
- Calcium
- 92mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 601MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.