
Quinoa & Chickpea Tabbouleh with Pistachios & Pomegranate
Ingredients:
- Parsley, 4 cups finely chopped (2 bunches of parsley)
- Fresh mint, 1 cup roughly chopped
- Raw white quinoa, 1 cup
- Water, 1.5 cups
- Cooked chickpeas, 1.5 cups
- Pomegranate seeds, 1 cup
- Pistachios, 1/2 cup roughly chopped
- Fresh lemon juice, 4 tbsp
- Olive oil, 6 tbsp
- Salt, ¼ tsp for dressing + ½ tsp for cooking the quinoa + 1/4 tsp for the chickpea marinade
- Cumin, 1/4 tsp
- Garlic, 1 clove minced for dressing + 1 clove minced for chickpea marinade
- Cracked black pepper to taste
Instructions:
- In a small jar, combine 3 tbsp olive oil, 2 tbsp lemon juice, ¼ tsp salt, minced garlic, cumin powder, and cracked black pepper. Shake well and set aside.
- Marinate the cooked chickpeas in the rest of the olive oil (3 tbsp), lemon juice (2 tbsp), ¼ tsp of salt, and the second minced garlic clove. Let the mixture sit for at least 30 minutes in the fridge.
- In a medium-size saucepan, bring 1.5 cups of water to a boil with 1 cup of raw quinoa and ½ tsp of salt. Once boiling, reduce the heat to low and simmer for 15 minutes, covered. Once cooked, fluff the quinoa with a fork and let it cool on a large plate.
- In a large mixing bowl, add the quinoa, parsley, mint, marinated chickpeas, and pomegranate seeds. Drizzle over the dressing, toss well to combine and top the salad with chopped pistachios. Enjoy!