Quinoa Tabbouleh with Chickpeas

Make quinoa tabbouleh with chickpeas, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.)
100 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
120 g Tomato
80 g Cucumber
30 g Spring onion
A whole bunch, about 40 g, finely chopped Fresh parsley
A small handful, chopped Fresh mint
Juice of a lemon Lemon juice
5 g Olive oil
Ingredient notes on the recipe page.

METHOD
1. Chop the parsley and mint finely, stalks and all for the parsley. Take the seeds out of the tomato and dice the flesh small, and dice the cucumber to match.
2. Toss the quinoa with the lemon juice, olive oil and a good pinch of salt while it is still slightly warm, so it takes the dressing in.
3. Fold everything else through and let it sit ten minutes. It should look green with flecks of quinoa, not the other way round.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/quinoa-tabbouleh-chickpeas

AI-generated images illustrating the recipe.

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