The lunch edit 837

Quinoa Tabbouleh with Chickpeas

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

1 serving · 9 ingredients · 3 steps

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Quinoa Tabbouleh with Chickpeas, plated and ready to serve. — The finished recipe. Quinoa Tabbouleh with Chickpeas

Ingredients 1 to 6 for quinoa tabbouleh with chickpeas arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for quinoa tabbouleh with chickpeas arranged separately on a dark worktop. — Ingredients 7 to 9. A small handful, chopped Fresh mint. Juice of a lemon Lemon juice. 5 g Olive oil

Quinoa Tabbouleh with Chickpeas, preparation step 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. — Step 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.

Quinoa Tabbouleh with Chickpeas, preparation step 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. — Step 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.

The finished quinoa tabbouleh with chickpeas. — Step 3. Fold everything else through and let it sit ten minutes. It should look green with flecks of quinoa, not the other way round.

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