Quinoa Tabbouleh w. Chickpeas
Its been 6 months since my last post. Sorry about that! Even before that I was rarely posting. Kids and school, life and work got in the way. I’ve made so many changes in my life and how I eat I think I was too busy and overwhelmed to focus on my blog. Not that I have the month of August off I’m going to try to get things rolling again. I miss it.
Regarding the change in how I eat…don’t worry…I’m still vegan. I’m just eating a whole lot healthier, since January, and you’ll see those changes reflected in the recipes I’ll be posting. I’m exercising a lot with a great trainer and group of people and I’ve lost quite a few pounds since the beginning of the year! I’m doing a lot of meal prepping which I hope to share with you guys. I’m feeling great.
Today I’m sharing a simple recipe for Quinoa Tabbouleh w. Chickpeas. Every time I cook up a batch of quinoa I alway’s set some aside to make this recipe and then I end up using it for something else. I finally used up the extra quinoa for it’s intended purpose….this recipe.
With already prepared quinoa waiting in the fridge all that’s left to do is chop up some veggies and herbs and mix everything together. Let it sit in the fridge for at least one hour to let all the flavors meld together. Its a really refreshing dish to make on a hot summers day and is perfect for the next vegan potluck you are going to. Eat it as a side dish or your main meal. That’s up to you. We ate it with a side of roasted zucchini and my husband enjoyed some stir-fried seitan with his.
Each 1 cup serving has about 280 calories, 7 grams of fat and 11 grams of protein.
- 2 cups cooked and cooled quinoa
- 1 3/4 cup (average can) chickpeas, drained and rinsed
- 1 cup small diced tomatoes
- 1 cup small diced cucumbers
- 1/4 cup finely chopped onion or scallion
- 1/2 cup finely chopped parsley
- 1 tablespoon finely chopped mint
- 1 clove of garlic, minced
- 3 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- Place the cooked and cooled quinoa in a large bowl.
- Add all of the chopped veggies and herbs and mix.
- Pour in the lemon juice and olive oil and mix well to combine.
- Season with salt and pepper to taste.
- Yields 5 cups of salad. A serving is 1 cup.