Chickpea & Quinoa Tabbouleh

Serves: 4

Prep: 15 mins

Cook: 12 mins

Ingredients

3/4 cup (130g) quinoa, uncooked

1 x 14 oz. (400g) can chickpeas, drained

2 medium tomatoes, diced

1 small cucumber, diced

1 cup (60g) parsley, chopped

3 tbsp. olive oil

2 tbsp. red wine vinegar

salt & pepper

Nutrition Key

Kcal	Fats	Carbs	Protein
334	14g	43g	11g

*nutrition per serving

Directions

1. . Cook the quinoa according to the instructions on packaging. Once cooked, drain and set aside.

2. In a large bowl, mix the cooked quinoa, chickpeas, tomatoes, cucumber, parsley, oil, and vinegar. Season to taste with salt and pepper and place in the refrigerator to chill. Best served chilled.

3. Store refrigerated in an air-tight container for up to 2-3 days.