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.
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
Combine quinoa, chickpeas, parsley, mint, tomatoes and onion to a large bowl.
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 ! :-) !