Quinoa Tabbouleh with Chickpeas Recipe
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Foodie Crush · by Heidi Larsen★ 4.8 (16)

Quinoa Tabbouleh with Chickpeas Recipe

NUTRITION · PER SERVING10M COOK
CAL 9%·PRO 9%
CARBS 18G41% OF CAL
5G FIBER0G ADDED4G INTRINSIC9G OTHER4G TOTAL SUGAR
FAT 10G52% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fresh Mediterranean tabbouleh made with quinoa, chickpeas, fresh herbs, and citrus dressing. Light, protein-rich, and refreshing as a meal or side.

mainmediterraneansaladbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup cooked quinoa
  • 1 can chickpeas (, garbanzo beans, drained and rinsed)
  • 1/2 pound Persian cucumbers or 2 hothouse cucumbers (, (if using hothouse, seed the cucumbers first), sliced)
  • 2 cups cherry tomatoes (, halved)
  • 1 cup finely chopped green onion (, white and green parts)
  • 1 cup chopped fresh Italian flat-leaf parsley leaves
  • 1 cup chopped mint leaves
  • 1/3 cup fresh squeezed lemon juice (, (from about 2 large lemons))
  • 1/3 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper
PREP
10M
SODIUM
198MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.