Minutes Prep time: 10
Minutes Total time: 40
Servings: 6
Difficulty: easy
For the Chickpeas:
1 can (15 oz each) garbanzo beans, drained, rinsed
2 tablespoons Wish-Bone® Champagne Vinaigrette
1/8 teaspoon salt
1/8 teaspoon ground black pepper
For the tabbouleh:
2 cups quinoa, uncooked, rinsed
1 English cucumber, peeled and diced
1 pint grape tomatoes, halved
1 bunch green onions, white and light green parts only, thinly sliced
1/4 cup minced fresh mint leaves (or substitute any soft herbs, like cilantro, chives, tarragon, etc.)
1/4 cup minced fresh parsley (or substitute any soft herbs, like cilantro, chives, tarragon, etc.)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup Wish-Bone® Champagne Vinaigrette
4 cups mixed salad greens, for serving
4 lemon wedges, for serving
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 104 mg | 10% |
| Carbohydrate | 52 g | 17% |
| Cholesterol | 0 | |
| Total Fat | 16 g | 25% |
| Iron | 5 mg | 27% |
| Calories | 398 kcal | 20% |
| Sodium | 750 mg | 31% |
| Protein | 13 g | 25% |
| Saturated Fat | 2 g | 11% |
| Sugars | 4 g | 0 |
| Vitamin C | 25 mg | 42% |
Use a paper towel or a clean dish towel to pat dry the chickpeas. Add chickpeas to a bowl and toss with 2 tablespoons dressing and 1/8 teaspoon salt and pepper. Place chickpeas is a single layer on air fryer rack or in basket. Cook at 390°F until crispy, about 12 to 15 minutes, stirring once halfway through.
In a medium saucepan, bring 4 cups water and the quinoa to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes, or until all the water is absorbed. Fluff with a fork. Transfer the quinoa to a large bowl and let cool completely.
Add the cucumber, tomatoes, scallions, mint, and parsley to the quinoa and stir to combine. Season with salt and pepper. Stir in 1/2-cup dressing and toss to combine. Serve at room temperature on a bed of greens and top with crispy chickpeas and a lemon wedge.
Crispy Chickpea and Quinoa Tabbouleh Salad
