Serves 4, V, VG, GF, DF
I love this recipe because I find lunches so hard, and I lunch is the meal most of my clients struggle with.
I also love this recipe because you can make a massive batch and keep it in the fridge for up to 3 days. It's easy to pop into a container and take it to work. It takes the thinking out of lunchtime and makes lunch quick, easy and very healthy; a triple win in any book!
Here are some other reasons to love my Chickpea & Quinoa Tabbouleh:
It's a high protein, 100% plant based meal. The protein comes from the chick peas AND the quinoa - both amazing plant proteins. For women who need to meet higher protein requirements during peri-menopause or menopause this is a great combo.
There are abundant minerals in this meal which also makes it wonderful for midlife health concerns, in particular, bone health.
This meal gives more than 2 servings of vegetables in one sitting, so you're well and truly on your way to meeting your daily requirement. Way ahead of 98% of Aussie adults who don't get there every day.
There is so much fibre in this meal your gut bacteria will have a field day. Be sure to wash your chickpeas well. (If these fibres don't sit well with you, explore some gut healing).
The absence of animal protein combined with the high vegetable content and concentrated phytonutrients from the parsley make this a ultra anti-inflammatory meal. Reducing inflammation in the body is important for everything from period pain to allergies, cardiovascular health, diabetes and joint pain.
So let's just get to making it!
WHAT YOU NEED
¾ cup quinoa, uncooked
1 x 400g can chickpeas, well rinses and drained
2 medium tomatoes, diced
1 small cucumber, diced
1 cup parsley leaves, chopped
3 TBSP olive oil
2 TBSP apple cider vinegar or lemon juice vinegar
Optional 1/4 red onion, diced
Salt & pepper to taste
WHAT TO DO
Cook the quinoa according to the instructions on packaging. Once cooked, drain and set aside.
In a large bowl, mix the cooked quinoa, chickpeas, tomatoes, cucumber, parsley, optional red onion, oil, and vinegar. Season to taste with salt and pepper and place in the refrigerator to chill. Best served chilled.
Store refrigerated in an air-tight container for up to 2-3 days.
If you tolerate dairy and are not actively eating an anti-inflammatory diet, a small amount of crumbled goats cheese fetta is a great garnish for this dish!