Quinoa and Chickpea Tabbouleh

  • Process

    1. Wash and drain the quinoa seeds. Cover with double the amount of water and bring to the boil. Simmer with a lid on until the grain has swelled and absorbed all the liquid. Remove from the heat and set aside.
    2. Peel the onion and chop into brunoise dice. Peel the cucumber but not completely, leaving green bits. Cut in half, discard the seeds, and cube.
    3. Cut the mint leaves into fine strips. Chop the dates. Finely grate the lemon zest, and squeeze the juice.
    4. Combine the quinoa, garbanzos, red pepper, cucumber, chopped date, lemon zest and chopped mint in a bowl. Blend the olive oil, lemon juice, salt and pepper to an emulsion, drizzle over the salad and toss well.
    5. Serve with a little fresh mint and garbanzo sprouts.
    6. Serves 10 approximately

  • Ingredients

    • 300 g quinoa
    • 1 red onion
    • 2 cucumbers
    • 150 g stoned dates
    • 20 g fresh mint leaves
    • 1 lemon
    • 400 g cooked American garbanzos
    • garbanzo sprouts

  • Serves

    10
Quinoa and Chickpea Tabbouleh

  • Source

    Legumechef
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