Greek Tabbouleh

Greek Tabbouleh is a refreshing and protein-packed twist on the classic Middle Eastern dish, combining nutrient-rich ingredients like quinoa and beans with vibrant herbs and vegetables. This salad is perfect for a light meal or as a side dish, bursting with flavor and color.

Ingredients

• Quinoa - 100 grams
• Chickpeas - 100 grams, cooked
• Cucumber - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Red onion - 1 small, finely chopped
• Fresh parsley - 30 grams, chopped
• Fresh mint - 10 grams, chopped
• Feta cheese - 50 grams, crumbled
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the quinoa under cold water and cook it according to package instructions, usually in twice the amount of water for about 15 minutes until fluffy.
2. While the quinoa is cooking, prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, and finely chopping the red onion, parsley, and mint.
3. In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create a dressing.
5. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
6. Sprinkle the crumbled feta cheese on top and serve immediately or chill in the refrigerator for 15 minutes before serving.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from quinoa and chickpeas, supporting muscle health.
• Rich in vitamins and antioxidants from fresh vegetables and herbs, promoting overall well-being.

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