Chickpea Tabbouleh
A gluten-free take on a classic tabbouleh, this chickpeas tabbouleh is rich in fibre and plant-based protein.
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Prep Time: 15 minutes -
Total Time: 15 minutes
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Yield: 4 servings -
Category: Salads -
Method: By Hand
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Cuisine: Mediterranean
- Diet: Gluten Free
Category:
Method:
Cuisine:Ingredients
- 19oz can chickpeas, strained and rinsed
- 1 cucumber, diced
- 2 tomatoes, diced
- 2 spring onions, sliced
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
- 1 lemon, juiced
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
Instructions
- Finely chop the vegetable. Chop the tomatoes, cucumber and spring onion into small bite-size pieces. I like to remove some of the seeds from the tomatoes in order to limit some of the excess liquid in the salad.
- Finely chop the mint and parsley, the smaller the better.
- Add the chopped vegetables and herbs to a large bowl.
- Dress the salad with olive oil and lemon juice, and toss until everything is well combined.
- Sprinkle with sea salt and adjust seasoning as needed.
- Serve and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 258 calories
- Sugar: 5 grams
- Fat: 17 grams
- Carbohydrates: 25 grams
- Fiber: 7 grams
- Protein: 7 grams
Find it online: https://kaynutrition.com/chickpea-tabbouleh/