This Quinoa Chickpea Tabbouleh Salad is a variation on the traditional Syrian dish! This high fiber, high protein dish is a meal on its own because it contains chickpeas and rice in place of the typical bulgur straw. It & rsquo is also delectable when stuffed into a pita pocket sandwich, especially when combined with leftovers to make an easy lunch.
Traditional tabbouleh( also known as tabouli ) usually requires a lot of parsley, which is why this recipe calls for LOTS of it. Like me, having a lot in your yard is great, but you can also typically get large bunches at the shop.
Additionally, bulgur wheat, which is made from partly cooked damaged wheat berries, is typically used in tabbouleh. Otherwise, this dish uses chickpeas and lentils, which are high in fiber and proteins, widely available, and just so happen to be gluten-free, if that’s your thing.
Cucumbers aren’t typically included in standard tabbouleh, but I did so to add more vegetables and a nice squeeze.
Everything is combined in a straightforward washing of lemon juice and zest( because, if I can avoid it, I rarely waste the passion )! and A LOT of extra-virgin walnut oil.
You’ll love all the new flavors in the salad because of the balance of protein, fiber, good carbs, and good fats in it.
Find THE Quinoa Chickpea Tabbouleh Salad Recipe!
Original source: https://www.bowlofdelicious.com/tabbouleh-salad/