Amaranth Tabbouleh with Chickpeas
Ingredients
- 1 1/8 cups water
- 3/4 cup uncooked amaranth
- 1 large cucumber (with seeds and pulp removed)
- 1 cup curly parsley (chopped)
- 1 cup red onion (finely diced, about 1/2 medium onion)
- 1 cup cherry tomatoes (halved)
- 1/3 cup fresh mint (chopped)
- 2 tbsp olive oil
- 1/4 tsp fine sea salt (plus more to taste)
- 1 can chickpeas (drained and rinsed)
- 1 1/2 tbsp lemon juice (or 1 medium lemon)
Instructions
Amaranth Tabbouleh with Chickpeas serves 4 original recipe by streetsmartnutrition.com.
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