A gluten-free take on a classic tabbouleh, made with chickpeas this recipe helps to increase the plant-based protein.
Prep Time:15 minutes
Total Time:15 minutes
Yield:4 servings 1x
Cuisine:Vegetarian, Gluten-Free, Dairy-Free
19oz can chickpeas
1 English cucumber
2 fresh tomatoes
2 spring onions
1/4 cup fresh mint
1/4 cup fresh parsley
1 lemon, juiced
1/4 cup olive oil
1/2 tsp. sea salt
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.