Gluten-Free Tabbouleh with Chickpeas

This conventional Arabian vegetarian dish goes gluten-free on this tasty recipe. Made with quinoa slightly than couscous and loaded with conventional tomatoes, parsley, mint, and onion – this recipe is a good choice for lunch and is certain to maintain you full till dinner.

Serves: 4

INGREDIENTS

1 cup quinoa, cooked in accordance with bundle instructions
1 can chickpeas, drained and rinsed

1 cup finely chopped flat-leaf parsley
¾ cup chopped mint

5 inexperienced onions, finely chopped

2 cups small grape tomatoes, halved

1 cucumber, peeled and diced

¼ cup contemporary squeezed lemon juice
? cup further virgin olive oil

Sea salt to style

Pepper to style

Crushed purple pepper to style

INSTRUCTIONS

1. Prepare dinner quinoa in accordance with bundle instructions.
2. Place the cooked quinoa in a big bowl to chill.
3. Add the chickpeas, cucumbers, cherry tomatoes, inexperienced onion, parsley, mint, and toss.
4. Pour olive oil and lemon juice over the substances within the massive bowl.
5. Combine nicely and season with sea salt and freshly floor pepper to style.