Gluten Free Tabbouleh Salad with Chickpeas Quinoa
Ingredients
- 1 cup cooked quinoa*
- 1½ cups cooked chickpeas (homemade, or one 16 ounce can, drained)
- 1 cup finely diced english (hothouse) cucumber
- 1 roma tomato, seeds removed, diced
- 2 cups finely chopped flat-leaf parsley (or curley parsley, if you prefer it)
- ¼ cup finely chopped fresh mint
- 2-3 TBSP mild olive oil, to taste
- 2-3 TBSP fresh lemon juice, to taste
- Salt and pepper, to taste
Instructions
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