Not only is this CHICKPEA TABBOULEH SALAD easy to prepare with a simple 3-ingredient dressing but it’s loaded with nutrient dense ingredients and oh, so flavorful!
Unlike the traditional tabbouleh recipe which calls for bulgar wheat, this version uses quinoa (which is high in protein and a more common pantry staple) and then there’s the addition of chickpeas – which transforms this otherwise classic side-dish to the main course!
This CHICKPEA TABBOULEH SALAD is packed with immune boosting goodness like…
PARSLEY…contains antioxidants including apigenin which is said to regulate immune function by reducing inflammation and preventing damage at the cellular level. Parsley also contains essential oils which have antibacterial effects.
GARLIC…is known for its antimicrobial properties and has been used for centuries to help the immune system fight off infection. Eating garlic can boost the T-cells in your bloodstream which is important because these T-cells help fight off viruses like the cold and flu.
ONIONS…are packed with nutrients like selenium, sulfur compounds and zinc. They are also high in Vitamin C which is involved in regulating immune health, tissue repair and even iron absorption.
LEMONS…are packed with antioxidants which protect your cells from the damage caused by free radicals.
Now lets’ talk meal prep…this salad keeps for days in the fridge – in fact the flavours keep getting better after the ingredients have had a chance to mix & mingle – making this the perfect salad to include as part of your weekly meal prep! And when it comes to the quinoa – leftover (or previously cooked then frozen) quinoa works perfectly for this recipe, otherwise if you’re making a batch of quinoa from scratch, consider making an extra-large batch of quinoa and use a portion for this recipe, store another portion in the fridge for later in the week and possibly a third portion to store away in the freezer for another time. Cooked quinoa that has been prepared and packaged well for freezing can last up to 5 months in the freezer!
CHICKPEA TABBOULEH SALAD
Serves 4 – 6
- 2 cups cooked chickpeas
- 1 cup tomatoes, chopped
- 1 cup cucumbers, chopped
- 1 cup cooked quinoa
- 1 cup parsley, finely chopped
- 1/2 cup red onion, finely chopped
- 4 cloves fresh garlic, finely chopped
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup extra-virgin olive oil
- Pink Himalayan salt to taste
In a large bowl, combine the chickpeas (drained and rinsed if using canned), tomatoes, cucumber, quinoa, parsley, red onion and garlic. Pour the lemon juice and extra-virgin olive oil over the top of the salad and add a pinch of salt. Mix well to combine so that all of the ingredients are well mixed. Taste and adjust the seasoning to your preference.