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New April Quinoa Chickpea Tabbouleh

Spring is here with its warmer weather and our activities are slowly moving outdoors. In spring our bodies crave lighter cleansing foods in contrast to the warming heavy foods of winter. This recipe is great because it is easy to make and easy to pack on picnics. It will fill you up with the high protein in quinoa and chickpeas with the refreshing peppermint and parsley. I hope you enjoy it as much as I do!

 

 

Quinoa Chickpea Tabbouleh

3 cups cooked quinoa

1 cup cooked chick peas

1/2 bunch flat leaf parsley chopped

1/2 English cucumber chopped

3 scallions chopped

1-3 tsp loose peppermint tea- adjust according to potency

Salt

Pepper

Juice from 2 lemons

1/4 Olive oil or to taste

1 clove garlic roughly chopped

 

Post cleanse optional additions:

Tomatoes, kalamata olives, capers

Mix salt pepper lemon juice garlic and lemon juice in jar. Shake until emulsified.

Mix all other ingredients into large bowl. Add dressing. Let stand 1 hour before eating to let flavors mingle.

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