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Twisted Tabouleh Salad

I love this well-rounded, versatile salad because it can be prepared as an appetizer, side dish or main course.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: Recipe, Side Dish
Author: andreagracewellness

Ingredients

  • 2 cups cooked quinoa cooled to room temperature
  • 1 can chickpeas (398mL) rinsed well with cold water
  • 1 cup curly parsley, chopped
  • 1/3 cup fresh mint leave, chopped remove leaves from stems
  • 2 green onions, chopped
  • 10 grape or cherry tomatoes, quartered
  • 1/2 cup feta cheese I prefer goat's or sheep's feta
  • 1 medium lemon, juiced
  • 3 tbsp extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 tsp fine pink salt or sea salt add more to taste
  • 1 tsp black pepper
  • 1 tsp dried oregano

Instructions

  • In a large bowl, mix lemon juice, olive oil, oregano, sea salt, and ground black pepper to create the dressing.
  • Then add the chickpeas, quinoa, curly parsley, mint, green onions, tomatoes and feta cheese to the bowl with the dressing.
  • Gently mix the salad until dressing is evenly coated.
  • Eat immediately or cover and place in the fridge to consume later. It should last for 2 days in the fridge before getting soggy!