Healthy and delicious take on traditional tabbouleh salad, this parsley quinoa chickpea salad lasts days in the fridge and is full of flavor. Great side dish or main course served with grilled chicken or salmon.
3bunchesparsley; stems removed and roughly chopped
2cucumbers; peeled, seeded, and diced
2largetomatoes; seeded and diced
½cupred onion, diced
115 ounce canchickpeas; drained and rinsed
⅓cupextra virgin olive oil
2largelemons, juiced
1large clovegarlic, minced
1teaspoonkosher salt
Instructions
In a small saucepan, bring quinoa and one cup of water to a boil. Reduce heat and simmer for 10-15 minutes, or according to package instructions. Set aside to cool.
In a large bowl combine the chopped parsley, cucumbers, tomatoes, red onion, drained chickpeas, and cooled quinoa.
Drizzle in the olive oil, lemon juice, and sprinkle on the minced garlic and kosher salt. Toss well to combine. Taste for seasonings and adjust if necessary. Serve cold or at room temperature.
Notes
This is a great make-ahead salad that stays fresh for up to five days. Just refrigerate in an airtight container.