Good Eatings
  • About
  • Recipe Index
  • Lifestyle
    • Travel
    • Tried and Tested
    • Eating Out
  • Events
  • Contact

Good Eatings

  • About
  • Recipe Index
  • Lifestyle
    • Travel
    • Tried and Tested
    • Eating Out
  • Events
  • Contact

QUINOA TABBOULEH W. CRUNCHY CUMIN CHICKPEAS

July 12, 2015

Hello Sunday and yes, I’m having one of those lazy ones. I wanted to share this very quick and easy recipe with you though, it’s actually perfect for lazy Sundays. I’m sure most of you have had tabbouleh before and maybe even a version with quinoa but here is my version and I love to have it with crunchy roasted chickpeas so at least I hope I’ll be adding that to your tabbouleh experience. The recipe is not just good for Sundays but it’s pretty lovely any day of the week, great for leftovers and a fantastic pic nic addition. I have also tried to make this in a raw version with grated cauliflower instead of quinoa and it worked a treat. Although it might be a good idea to press excess water out of the cauliflower using for example a muslin cloth before mixing with the other ingredients to avoid tabbouleh soup. It does still work without pressing but if you’re keeping it for another day you might get a lot of water in your bowl. I do know people who like to drink their leftover salad dressing though and I say each to their own, haha. Now I’m off to cuddle with my sister and her three Afghan dog babies (not really babies anymore, but you know what I mean). I’ve landed in the idyllic Swedish countryside and I’m pretending that I never have to leave!

PORTIONS: 2-3  /  TIME: 35 min

Crunchy chickpes:

1 can chickpeas, drained and rinsed
Drizzle of olive oil
1 tbsp cumin
Flaked sea salt and black pepper to taste

 

Tabbouleh:

½ cup quinoa (I used a mixture of pearl and red) + a little less than 1 cup water
1 tbsp tamari
2 tomatoes
1 small red onion
A handful of fresh parsley
A handful of fresh mint leaves
2 tbsp olive oil
Juice from ½ a lemon
Sea salt flakes and black pepper to taste

Preheat oven to 200’c.

Place rinsed chickpeas on one half of a clean tea towel and fold over the other hald to pat them dry.

Remove any scaly skins and place on an oven tray.

Drizzle with olive oil and scatter with cumin, sea salt flakes and black pepper.

Mix with your hand until chickpeas are coated and place in the middle of oven for 30 min or until crisp and golden.

Rinse quinoa and add to a small sauce pan with the water and tamari.

Cover with lid and bring to a boil.

Reduce to simmer until all liquid has been absorbed, about 15-20 min, and then uncover and fluff the quinoa with a fork letting steam evaporate.

Meanwhile chop onion, tomatoes, parsley and mint leaves very finely and mix together in a bowl.

When quinoa has cooled of a bit add it to the bowl along with olive oil, lemon juice, sea salt flakes and black pepper.

Mix and serve topped with crunchy chickpeas.

QUINOA TABBOULEH W. CRUNCHY CUMIN CHICKPEAS was last modified: November 29th, 2015 by malin nilsson
5 comments
0
Facebook Twitter Google + Pinterest

You may also like

WINTER VEGETABLE, QUINOA AND ADUKI BEAN STEW

January 27, 2016

BUTTERNUT SQUASH AND NECTARINE SALAD W. SALSA VERDE

August 18, 2014

MUSHROOM, TOFU + SLAW LETTUCE WRAPS

August 17, 2016

MAPLE ROASTED SWEET POTATO W. FIGS AND NUTS

September 4, 2014

ROASTED ROOT VEGETABLES

December 4, 2014

CASHEW CREAM OF CAULIFLOWER SOUP W. SUN DRIED...

January 13, 2016

Tofu Bánh mì w/ sriracha cashew mayo +...

June 21, 2017

SWEDISH HASSELBACK’S POTATOES W. THYME AND ROASTED GARLIC

December 22, 2015

CRISP SODA BREAD W. ROSEMARY MACADAMIA CHEESE

December 19, 2014

WINTER GOODNESS BOWL

November 30, 2016

5 comments

Anna July 12, 2015 - 2:44 pm

omg your blog is so beautiful!!! and the food looks sooo delicious yuumyy

https://aspoonfulofnature.wordpress.com/

Reply
malin nilsson July 21, 2015 - 11:47 am

thank you very much Anna, this put a big smile on my face!

Reply
Sarah | Well and Full July 28, 2015 - 4:41 pm

Every time I come here I can’t believe how beautiful your photos are! This tabbouleh looks absolutely fantastic 🙂

Reply
malin nilsson August 15, 2015 - 10:46 am

Thank you so much Sarah! Have a wonderful weekend!

Reply
HBC Foodie: Good Eatings Blog – HBC Magazine April 18, 2016 - 2:28 pm

[…] three favourite blog recipes have to be the Decadent Triple Nut Brownies, the Quinoa Tabbouleh w. Crunchy Cumin Chickpeas and the Tomato, Aduki Bean and Sunflower Seed […]

Reply

Leave a Comment Cancel Reply

Facebook Twitter Instagram Pinterest Youtube

Welcome! My name is Malin and with my love for good, wholesome vegan food I started this blog. Here I share all my favourite recipes, my travel shenanigans and general thoughts on this and that. Stay tuned for delicious food and lots of good stuff.   #mygoodeatings

NEWSLETTER

Subscribe for updates and receive the Good Eatings Breakfast Book for free containing 15+ recipes for delicious vegan mornings!

SUBSCRIBE

Instagram

No images found!
Try some other hashtag or username

Facebook

Facebook

Popular Posts

  • MY LONDON: THE COMPLETE(LY VEGAN) GUIDE

  • TRAVEL: A VEGAN GUIDE TO STOCKHOLM

  • THE SUPER NOODLE SALAD w. TAHINI DRESSING

  • TRAVEL: A VEGAN GUIDE TO COPENHAGEN

  • LINK LOVE: APRIL 2016

No images found!
Try some other hashtag or username
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Youtube

@2016 - Goodeatings . All Right Reserved.


Back To Top