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Photo of Lemony Quinoa Tabouli with Chick Peas by WW

Lemony Quinoa Tabouli with Chick Peas

1 - 4
PersonalPoints™ per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
Protein packed quinoa makes a great substitute for bulgar in this lemony tabouli salad. Chickpeas up the fibre and protein for a filling lunch or light dinner.

Ingredients

Uncooked quinoa

1 cup(s)

Water

1¾ cup(s)

Table salt

1½ tsp(s), divided

Olive oil

1 tbsp(s), extra virgin

Fresh lemon juice

2 tbsp(s)

Lemon zest

2 tsp(s)

Dijon Mustard

1 tsp(s)

Black pepper

⅛ pinch

Chickpeas

15 oz, 1 can, rinsed and drained

Grape tomatoes

1 cup(s), halved

Peeled sliced cucumber

1 cup(s), seeded and diced

Uncooked red onion(s)

⅔ cup(s), chopped, minced

Mint leaves

⅓ cup(s), minced

Fresh parsley

¼ cup(s), minced

Lemon(s)

1 medium, cut into wedges

Instructions

  1. Combine quinoa, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil, cover, and simmer for 15 minutes or until quinoa is tender. Place quinoa in a large bowl, fluff with a fork, and let cool. Whisk together olive oil, lemon juice, lemon zest, mustard, remaining 1 1/4 tsp salt, and pepper. Pour over quinoa and toss to combine. Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley. Serve with a lemon wedge.

Notes

If this salad is made ahead it tends to absorb the dressing. Toss with additional lemon juice, salt and pepper to refresh it before serving.

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