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Quinoa & Chickpea Tabbouleh Salad
- prep: 15 min
- cook: 0 hr
- total: 15 min
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SaveIngredients
- 1 cup cooked quinoa
- 1½ cups chickpeas (if using canned, drain and rinse them first)
- 1 small cucumber, sliced
- 1 large garlic clove, minced
- 2 cups cherry tomatoes, sliced in half
- 1 cup green onion, chopped small
- 1 cup fresh parsley, chopped
- 1 cup mint leaves, chopped
- ? cup lemon juice (2 large or 3 medium lemons)
- ? cup extra virgin olive oil
- salt and freshly ground black pepper, to taste
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 589 % Daily Value *
- Total Fat: 34 g 51.67%
- Saturated Fat: 5 g 25.37%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 488 mg 20.31%
- Calcium: 342 mg 34.25%
- Potassium: 1276 mg 36.45%
- Magnesium: 0 mg 0%
- Iron: 9 mg 47.83%
- Zinc: 0 mg 0%
- Total Carbohydrate: 69 g %
- Dietary Fiber: 24 g 95.3%
- Sugar: 2 g
- Protein: 16 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 29.88%
- Vitamin C 58.49%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit2
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total3 oz-eq
