Chickpea Tabbouleh
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
- Category: Salads
- Cuisine: Vegetarian, Gluten-Free, Dairy-Free
Scale
Ingredients
- 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
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!
Find it online: https://kaynutrition.com/2016/06/chickpea-tabbouleh/
