QUINOA TABBOULEH w/ CHICKPEAS

Updated: Mar 27

Quinoa, chickpeas, fresh parsley & mint, tomatoes, red onion, lemon, aquafaba, garlic, salt & pepper are combined to create a gluten-free and oil-free version of traditional tabbouleh. Enjoy as a main dish, side salad or add it to a pita & hummus wrap.


4-6 servings


Ingredients:


  • 3 cups quinoa, cooked

  • 1 (15oz) can chickpeas, drained & rinsed (reserve 2 Tbsp of the brine)

  • 3 cups chopped fresh curly parsley (about one large bunch or two small)

  • ½ cup chopped fresh mint (stems removed)

  • 1 cup grape tomatoes, small dice

  • 3 Tbsp minced red onion

  • 2 Tbsp fresh lemon juice

  • 2 Tbsp aquafaba (chickpea brine)

  • 1 garlic clove, minced

  • ½ tsp sea salt (or to taste)

  • freshly ground black pepper


Directions:


  1. Combine quinoa, chickpeas, parsley, mint, tomatoes and onion to a large bowl.

  2. In a small bowl combine lemon, aquafaba, garlic, salt and pepper. Add to the large bowl and mix until combined. Store in an airtight container for up to 5 days.


NOTE: HA! I forgot to add the tomatoes in the photo ! :-) !


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JEANNINE BILLUPS 
Plant-Based Health Coach & Meal Prep
jeannine@kitchenislove.com
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