Looking for a quick, nutritious dish that’s bursting with fresh flavour? This Chickpea and Quinoa Tabbouleh is a delicious, plant-based twist on the classic Middle Eastern salad – packed with protein, fibre, and zesty goodness. It’s perfect for meal prep, light lunches, or as a refreshing side. This recipe might sneak in a couple more than five ingredients, but it’s still incredibly easy and delicious!
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Ingredients:
- ¾ cup (130g) quinoa, uncooked
- 1 x 400g can chickpeas, drained
- 2 medium tomatoes, diced
- 1 small cucumber, diced
- 1 cup (60g) parsley, chopped
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar Salt & pepper
Method:
- Cook the quinoa according to the instructions on packaging. Once cooked, drain and set aside.
- In a large bowl, mix the cooked quinoa, chickpeas, tomatoes, cucumber, parsley, oil, and vinegar.
- Season to taste with salt and pepper and place in the refrigerator to chill. Best served chilled.
- Store refrigerated in an air-tight container for 2-3 days.