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Quinoa Tabbouleh Salad with Chickpeas
VANILLA AND BEAN15Ingredients
30Minutes
240Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup tri-color quinoa (Bob's Red Mill)
- 2 cups water
- 1 1/2 cups chickpeas (Cooked, from one can, drained or home cooked from raw)
- 2 cups cherry tomatoes
- Roma tomatoes
- 2 cups slicing cucumber (diced in small cubes, skins on if organic, about one large or two small)
- 3/4 cup curly parsley (chopped fine, about one big bunch)
- 2/3 cup green onions (/ Scallions sliced thin, white and green parts)
- 2 Tbsp. mint (* see note, chopped fine)
- Fresh Ground Pepper (Fresh)
- 1/3 cup extra virgin olive oil
- 1 lemon (zested)
- 1/3 cup fresh lemon juice (about 1 1/2 lemons)
- 1 1/2 tsp. garlic (minced)
- 3/4 tsp. fine sea salt
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium370mg15% |
| Potassium440mg13% |
| Protein7g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A20% |
| Vitamin C60% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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