Zucchini Rice Tabbouleh with Chickpeas

Name: Zucchini Rice Tabbouleh with Chickpeas
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: middle_eastern
Ingredients: 2 medium zucchinis (Blade D); 1/2 cups finely chopped fresh flat-leaf parsley; 1/4 cup finely chopped fresh mint; 3/4 cup diced tomatoes; 3/4 cup diced cucumbers; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon apple cider vinegar (or red wine vinegar); 2 tablespoons extra virgin olive oil; salt and pepper (to taste); 1 cup chickpeas (drained and rinsed from a can); toasted pita bread (to serve (optional))

Nutrition Facts

Per serving · recipe makes 4 · 20m total

Servings

Calories

7% of a 2,000 cal day

147KCAL

Protein

5g9%

% DAILY VALUE

Total Fat8g

11%

Saturated1g

Unsaturated7g

—

Total Carbs15g

Fiber5g

16%

Total Sugars6g

—

incl. Added Sugars0g

Starch5g

—

Sodium290mg

13%

% Daily Value is based on a 2,000 calorie day.

A lighter take on tabbouleh using spiralized zucchini instead of grain, mixed with fresh herbs, tomatoes, cucumber, and chickpeas. Bright and herbaceous, perfect for a Mediterranean lunch.

Ingredients

4 SERVINGS

2medium zucchinis
½ cupfresh flat-leaf parsley — finely chopped
¼ cupfresh mint
¾ cupdiced tomatoes
¾ cupdiced cucumbers
2 tbspfreshly squeezed lemon juice
1 tbspapple cider vinegar — or red wine vinegar
2 tbspextra virgin olive oil
salt and pepper — to taste
1 cupchickpeas — canned, drained, rinsed
pita bread — toasted, optional

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

20m total

Read the method on inspiralized.comAli Maffucci’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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