Quinoa & Chickpea Tabbouleh Salad

• Vegan
• Gluten free

• Produce

  • 2 cups Cherry tomatoes
  • 1 1/2 cups Chickpeas
  • 1 Cucumber, small
  • 1 Garlic clove, large
  • 1 cup Green onion, small
  • 1 cup Mint, leaves
  • 1 cup Parsley, fresh

• Condiments

  • 1/3 cup Lemon juice

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

Found on veganinsanity.com

Ingredients

• 1 cup cooked quinoa
• 1½ cups chickpeas (if using canned, drain and rinse them first)
• 1 small cucumber, sliced
• 1 large garlic clove, minced
• 2 cups cherry tomatoes, sliced in half
• 1 cup green onion, chopped small
• 1 cup fresh parsley, chopped
• 1 cup mint leaves, chopped
• ⅓ cup lemon juice (2 large or 3 medium lemons)
• ⅓ cup extra virgin olive oil
• salt and freshly ground black pepper, to taste

Directions

• Put the cooked quinoa in a large bowl. Add the chickpeas, cucumbers, minced garlic, cherry tomatoes, green onion, parsley and mint. Toss well to combine.
• In a small bowl, whisk together the lemon juice, extra virgin olive oil and some salt and pepper. Adjust S&P as needed.
• Pour the dressing over the quinoa & chickpea mixture and mix well. Adjust seasonings again, if necessary.
• Serve cold or at room temperature. *