Chickpea and Quinoa Tabbouleh

Prep 15 mins | Cook 12 mins | Kcal 334 | Fat(g) 14 | Carbs(g) 43 | Protein(g) 11

 

Serves 4

¾ cup (130g) quinoa, uncooked
400g can
chickpeas, drained
2 medium tomatoes, diced
1 small cucumber, diced
1 cup (60g) parsley, chopped
3 tbsp. olive oil
2 tbsp. red wine vinegar salt & pepper

What you need to do

1. Cook the quinoa according to the instructions on packaging. Once cooked, drain and set aside.

2. In a large bowl, mix the cooked quinoa, chickpeas, tomatoes, cucumber, parsley, oil, and vinegar. Season to taste with salt and pepper and place in the refrigerator to chill. Best served chilled.

3. Store refrigerated in an air-tight container for up to 2-3 days.

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