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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Protein-Packed Mixed Herb Tabbouleh Salad Recipe

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This recipe for Protein-Packed Mixed Herb Tabbouleh Salad is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cooked chickpeas (2 fifteen-ounce cans)
1 1/2 cups cooked quinoa
2 medium tomatoes, diced
1 cup minced parsley
1/2 cup minced fresh dill
1/2 cup minced fresh mint
1/2 up minced green onions
2 cloves garlic, minced
1/4 cup lemon juice (about 2 lemons' worth)
2 TBS red wine vinegar
2 TBS olive oil
1/4 tsp salt
Directions:
Directions:
Pour chickpeas into a large bowl and mash with a potato masher. Fold in the rest of the ingredients and stir well. Taste and add more salt or lemon juice. Chill in fridge for a couple of hours.
Number Of Servings:
Number Of Servings:
2 for lunch; 4 for side
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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