This protein packed salad is the way to go if you’re looking for a quick and easy side dish or lunch. I found it very filling, and it’s also healthy enough that you can have multiple servings and not feel guilty about it. I anticipate this dish being our regular potluck contribution to family gatherings!

Quinoa & Chickpea Tabbouleh Salad

Ingredients

• 1 cup cooked quinoa
• 1½ cups chickpeas (if using canned, drain and rinse them first)
• 1 small cucumber, sliced
• 1 large garlic clove, minced
• 2 cups cherry tomatoes, sliced in half
• 1 cup green onion, chopped small
• 1 cup fresh parsley, chopped
• 1 cup mint leaves, chopped
• ⅓ cup lemon juice (2 large or 3 medium lemons)
• ⅓ cup extra virgin olive oil
• salt and freshly ground black pepper, to taste

Instructions

1. Put the cooked quinoa in a large bowl. Add the chickpeas, cucumbers, minced garlic, cherry tomatoes, green onion, parsley and mint. Toss well to combine.
2. In a small bowl, whisk together the lemon juice, extra virgin olive oil and some salt and pepper. Adjust S&P as needed.
3. Pour the dressing over the quinoa & chickpea mixture and mix well. Adjust seasonings again, if necessary.
4. Serve cold or at room temperature. *

NOTES

*This dish lasts 2-3 days in the refrigerator, so feel free to make it ahead of time to save even more time in the kitchen.

Receipes Adapted From >>> www.veganinsanity.com