Quinoa and Chickpea Tabbouleh
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Quinoa and Chickpea Tabbouleh
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| Servings |
| 61 cup servings |
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Ingredients
- 3cups quinoacooked
- 1cup chickpeascanned
- 3medium Roma tomatoes
- 1cup cucumberpeeled and chopped
- 1cup carrotsshredded
- 1/2cup green onionchopped
- 1/4cup parsleychopped
- 10 mint leaveschopped
- 1/4cup lime juice
- 2Tablespoons olive oil
- 1teaspoon minced garlic
- 1/2teaspoon ground cumin
- 1/2teaspoon salt
- 1/2teaspoon pepper
Instructions
- Wash your hands and clean your preparation area.
- Prepare the quinoa according to package directions.
- Drain and rinse chickpeas and then chop and set aside.
- Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
- In a small bowl, mix the lime juice, olive oil, garlic, cumin, salt, and pepper. Then pour the dressing mixture over the tabbouleh mixture and stir until well mixed.
- For a more flavorful dish, refrigerate 30-60 minutes before serving.
Recipe Notes
