QUINOA TABBOULEH w/ CHICKPEAS

Quinoa, chickpeas, fresh parsley & mint, tomatoes, red onion, lemon, garlic, salt & pepper are combined to create a gluten-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

• 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 extra virgin olive oil

• 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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