Favoreats LLC

GET — On the App Store


Quinoa Tabbouleh with Chickpeas Recipe

Heidi Larsen, FoodieCrush
  • minutes
  • Serves 8 to 10


1 cup

cooked quinoa

1 can

chickpeas (garbanzo beans), drained and rinsed

1/2 lb

Persian cucumbers or 2 hothouse cucumbers (if using hothouse, seed the cucumbers first), sliced

2 cups

cherry tomatoes, halved

1 cup

finely chopped green onion, white and green parts

1 cup

chopped fresh Italian flat-leaf parsley leaves

1 cup

chopped mint leaves

1/3 cup

fresh squeezed lemon juice (about 2 large lemons)

1/3 cup

extra virgin olive oil

kosher salt and freshly ground black pepper