1 cup quinoa
4 tomatoes, washed & diced
4 green onions, washed & chopped
1 English cucumber, washed & finely chopped
1-14.5 oz. chickpeas, drained & rinsed
½ cup feta cheese
½ cup fresh mint leaves, chopped
1 bunch flat-leaf parsley, chopped
Dressing
1/3 cup extra virgin olive oil
¼ cup lemon juice
1 clove garlic
½ tsp. pepper
Wash hands with soap and water.
Cook quinoa according to directions.
Combine cooked quinoa, vegetables, herbs, and cheese in a large bowl.
In a separate bowl, whisk together lemon juice, garlic, and pepper. Slowly add oil while mixing.
Combine the oil mixture with the quinoa blend. Refrigerate covered for 30 minutes before serving for the best flavor.
Yield: 12-1 cup servings
Store in an airtight container and refrigerate for up to five days.
![](/sites/default/files/styles/large/public/2024-06/non-traditional_tabbouleh_1200x800_1.png?itok=fos3eCQC)
Calories: 150
Fat: 9 grams
Saturated Fat: 2.5
Sodium: 140 milligrams
Carbohydrates: 14 grams
Fiber: 4 grams
Added sugar: 0 grams
Protein: 5 grams