Classic tabbouleh salad gets a boost of protein thanks to healthy quinoa, for a nutritious and refreshing Mediterranean salad that's great for a meal or as a side dish.
Course Salad
Cuisine Mediterranean
Keyword tabbouleh
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 8-10
Calories 131kcal
Ingredients
1cupcooked quinoa
1can chickpeas, garbanzo beans, drained and rinsed
½poundPersian cucumbers or 2 hothouse cucumbers, (if using hothouse, seed the cucumbers first), sliced
2cupscherry tomatoes, halved
1cupfinely chopped green onion, white and green parts
1cupchopped fresh Italian flat-leaf parsley leaves
1cupchopped mint leaves
⅓cupfresh squeezed lemon juice, (from about 2 large lemons)
⅓cupextra virgin olive oil
kosher salt and freshly ground black pepper
Instructions
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.