This is a great salad for when you want something healthy and filling but doesn’t take a long time to prepare. I used to enjoy tabbouleh a lot, however the typical tabbouleh contains gluten so I make this with quinoa (another great way to use up leftover quinoa!).
1 1/2 cups cooked quinoa
1 cucumber seeded and diced
1 yellow bell pepper, diced
1 1/2 cups of halved cherry tomatoes
1 15 oz can chickpeas rinsed and drained
3 tablespoons olive oil
2 tablespoons fresh mint, chopped
1/4 cup fresh parsley, chopped
1 lemon, juiced
1/2 teaspoon sea salt
In a large bowl place the quinoa, chickpeas, cucumber, bell pepper and tomatoes. In a smaller bowl whisk together the olive oil, lemon juice, salt, parsley, and mint. Stir the dressing into the salad and serve. Serves 4-6 as a side.