Quinoa and Chickpea Tabbouleh Salad
Tabbouleh Salad is a middle eastern salad made with bulgur (cracked wheat). This version of the salad which is made with quinoa, where it is combined with chickpeas and fresh herbs. This salad is so simple and very refreshing that it can be a perfect post workout meal. This is so filling and it will apt for anyone who is on diet. Olive oil adds a nice flavour to this recipe. I always have cooked lentils refrigerated so that I can make a quick snack whenever I am hungry. Today I had some cooked chickpes which is left over (after making Channa masala for last night dinner) which urged me to make this delicious salad. You can also use broken wheat or couscous in this recipe. You can experiment with this salad by adding any desi flavours to it. Try this recipe once and I am sure you are gonna make it again and again. Learn how to make this simple yet delicious Quinoa and Chickpea Tabbouleh Salad with stepwise pics.
- 1/2 cup Quinoa
- 1 cup Cooked chickpeas
- 1 small Onion
- 2 small Tomatoes
- 1/2 small Cucumber
- 1 small Capsicum
- 1 Lemon
- 2 tsp Olive oil optional
- few Mint leaves
- Coriander leaves
- Sea salt
- 1 Garlic clove
- 1/2 tsp Italian seasoning optional
- Chilli flakes or pepper
Wash quinoa and drain the water. Add 1 cup of water and pressure cook in a medium flame for upto 5 whistles. Let the pressure come down and then stir it gently with a fork for it to be fluffy (do not use a spatula).
Cut all the veggies into fine pieces and mince garlic. Keep veggies and the chickpeas ready.
Add everything to the cooked quinoa. Add sea salt, olive oil, Italian seasoning, chilli flakes and squeeze lemon. Toss everything well.
Serve the Quinoa and Chickpea Tabbouleh Salad fresh or chilled. You can make it in batches and store it in refrigerator for upto 3 days. This will be a perfect munch after workout.