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Chickpea & Quinoa Tabbouleh

Super quick to make, perfect for lunch on the go and can make in advance.

Serves: 4 Time: 12 minutes



  • 130g quinoa, uncooked

  • 400g canned chickpeas, drained

  • 2 large tomatoes, diced

  • 1 cucumber, diced

  • 60g parsley, chopped

  • 3 tbsp olive oil

  • 2 tbsp red wine vinegar


  1. Cook the quinoa per package instructions, once cooked, drain and set aside.

  2. In a large bowl, mix the cooked quinoa, chickpeas, tomatoes, cucumber, parsley, oil and vinegar. Season to taste with salt and pepper and whack in the fridge to chill. Best served cold. Store in an airtight container.

  3. This will keep for 3 days in the fridge, so perfect for meal-prepping lunch ahead.


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Rosie ❤️


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