Quinoa Tabbouleh with Chickpeas

• Vegan
• Gluten free

• Produce

  • 2 cups Cherry tomatoes
  • 1 can Chickpeas
  • 1 cup Green onion
  • 1 cup Italian flat-leaf parsley, fresh leaves
  • 1 cup Mint, leaves
  • 1/2 lb Persian cucumbers or 2 hothouse cucumbers

• Condiments

  • 1/3 cup Lemon juice, Fresh Squeezed

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

Found on foodiecrush.com

Ingredients

• 1 cup cooked quinoa
• 1 can chickpeas (garbanzo beans), drained and rinsed
• ½ 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
• ⅓ cup fresh squeezed lemon juice (about 2 large lemons)
• ⅓ cup extra virgin olive oil
• kosher salt and freshly ground black pepper

Directions

• Place the cooked quinoa in a large bowl. Add the chickpeas, Persian cucumbers, cherry tomatoes, green onion, parsley and mint and toss. In a small bowl whisk the lemon juice with the olive oil and season with kosher salt and freshly ground black pepper. Pour over the ingredients in the large bowl and mix well. Season with more kosher salt and freshly ground pepper to taste. Serve immediately or put in the fridge for flavors to meld.