Quinoa Tabbouleh with Chickpeas
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Quinoa keeps this without gluten, which bulgur does not. The chickpeas bring the protein to 14 g, which is modest for a lunch, and it is a light one by design. Feta on top, 30 g, adds about 80 kcal and 5 g of protein.
It improves overnight and packs well. Add the tomato on the day if you can; it weeps into the grain after a few hours.

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