Gluten-Free Tabbouleh with Chickpeas

This conventional Arabian vegetarian dish goes gluten-free on this tasty recipe. Made with quinoa relatively than couscous and loaded with conventional tomatoes, parsley, mint, and onion – this recipe is a superb choice for lunch and is bound to maintain you full till dinner.

Serves: 4

INGREDIENTS

1 cup quinoa, cooked based on package deal instructions
1 can chickpeas, drained and rinsed

1 cup finely chopped flat-leaf parsley
¾ cup chopped mint

5 inexperienced onions, finely chopped

2 cups small grape tomatoes, halved

1 cucumber, peeled and diced

¼ cup recent squeezed lemon juice
? cup additional virgin olive oil

Sea salt to style

Pepper to style

Crushed purple pepper to style

INSTRUCTIONS

1. Cook dinner quinoa based on package deal instructions.
2. Place the cooked quinoa in a big bowl to chill.
3. Add the chickpeas, cucumbers, cherry tomatoes, inexperienced onion, parsley, mint, and toss.
4. Pour olive oil and lemon juice over the elements within the giant bowl.
5. Combine effectively and season with sea salt and freshly floor pepper to style.