Joy Bauer Weight Loss

RecipeQuinoa-Chickpea Tabbouleh

Share:Pin on PinterestShare on FacebookTweet about this on Twitter
Nutrition Facts
Amount per Serving
  • 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
Take Note

Vegetarian

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
This recipe makes 1 serving
Ingredients:
  • 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
Preparation:

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 (if using), 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.