- Calories: 370
- Protein: 15 g
- Total Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Cholesterol: 0mg
- Total Carbohydrate: 58 g
- Dietary Fiber: 12 g
- Sodium: 215 mg
Tabbouleh is a Middle Eastern salad made with cous cous or bulgur, tomatoes, cucumber, and fresh herbs like parsley and mint. I substitute quinoa as the grain and add chickpeas to bump up the protein, transforming this side-dish into a substantial meal.
- Prep time
- Total Time
- 1 cup cooked quinoa
- ½ cup garbanzo beans (chickpeas), rinsed and drained
- ½ cup chopped cucumber
- ½ cup cherry or grape tomatoes, quartered
- ½ lemon, juiced
- 1 teaspoon olive oil
- 1 tablespoon fresh chopped parsley (optional)
- Salt and pepper to taste
In a medium bowl, combine the quinoa, chickpeas, cucumber, and tomatoes.
In a small bowl, prepare the dressing: Whisk together the lemon juice, olive oil, parsley (if using), salt and pepper.
Pour the dressing over the salad and toss together to coat evenly.
Tip: Quinoa is considered a whole grain, but it’s actually an edible seed that contains more protein than other starches. Toss in some beans and chopped veggies, and you’ve got a light, fresh vegetarian salad that delivers almost half of your daily recommended amount of heart-healthy fiber.