Chickpea Quinoa Tabbouleh Salad
This Chickpea Quinoa Tabbouleh Salad is a refreshing, protein-packed take on traditional tabbouleh, made with quinoa instead of bulgur to make it totally gluten free. Featuring crisp cucumbers, juicy tomatoes, fresh parsley, and mint, it’s tossed in a zesty lemon dressing that ties everything together. Perfect for meal prep, this salad is versatile enough to serve as a light lunch, side dish, or even a dip, which makes a fantastic after school snack. It's a delicious display of fresh produce and ease of preparation!
Servings 4 servings
Calories 373kcal
Equipment
- stove
Ingredients
- ½ cup quinoa cooked and cooled
- 1 cup Nature Fresh Farms Hiiros cherry tomatoes finely chopped
- 4 Nature Fresh Farms mini cucumbers finely chopped
- 1½ cup parsley finely chopped
- ½ cup mint leaves finely chopped
- 4 green onions finely chopped
- ½ cup sliced almonds chopped
- 15 oz canned chickpeas drained (aquafaba reserved)
- 1 small lemon zested and juiced
- 1 tsp garlic powder
- 3 tbsp aquafaba or olive oil
- 2 tbsp dairy free parmesan
- 1 tsp miso paste
- ½ tsp salt
- ¼ tsp black pepper
To Serve Ingredients
- Nature Fresh Farms mini peppers halved
Instructions
- Add the quinoa, tomatoes, cucumbers, herbs, onions, almonds and chickpeas to a mixing bowl.
- In a separate jar, add the lemon juice and zest, garlic powder, aquafaba, vegan parmesan, miso paste and salt and pepper. Whisk or blend to combine and season to taste.
- Pour over the salad ingredients and toss to combine! Best prepared an hour in advance. Can be kept in the fridge for up to 5 days. Enjoy as a salad, or as a dip with peppers, pita or crackers and hummus.
Nutrition
Serving: 1serving | Calories: 373kcal | Carbohydrates: 44g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 765mg | Potassium: 833mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2525IU | Vitamin C: 60mg | Calcium: 171mg | Iron: 6mg
