Quinoa tabbouleh with chickpeas
A lunch for one: 545 kcal with 19 g of protein, 76 g of carbs and 20 g of fat, ready in 25 min.
- 25 min
- Lunch · 1 serving
- Mediterranean, Middle Eastern
- 545 kcal
Nutrition per serving
545 kcalEnergy: 14% protein, 54% carbs, 32% fat
- 19 gProtein
- 76 gCarbs
- 20 gFat
Fiber 17 gSugar 13 gSodium 350 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Quinoa, dry50 g
- Chickpeas, cooked100 g
- Parsley40 g
- Fresh mint8 g
- Tomato1 (120 g)
- Cucumber½ (80 g)
- Spring onions2 (20 g)
- Olive oil1 tbsp
- Lemon juice3 tbsp
Method
- Rinse the quinoa and simmer it in 100 ml water for 12 minutes; leave it covered off the heat for 5 minutes, then spread out to cool.
- Finely chop the parsley and mint; dice tomato, cucumber and spring onions.
- Whisk lemon juice, olive oil and salt.
- Toss quinoa, chickpeas, herbs, vegetables and dressing together.
Make ahead
Make it up to 3 days ahead; it tastes even better on day two.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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Meal planning
