The Sunday Cookbook: Gluten-Free Tabbouleh with Kale and Chickpeas
Updated: Jun 14
4 cups of cooked quinoa
1 bunch fresh parsley, chopped
1/2 bunch of kale
1/4 cup fresh mint or basil, chopped
1 cucumber, diced
1 can chickpeas, drained and rinsed
1/3 cup red or white onion, diced finely
1/4 cup olive oil
1/8 cup lemon juice, or the juice of 1 lemon
3/4 teaspoon sea salt
Feta cheese, crumbled, optional
Cook the quinoa as directed and set aside to cool.
Wash the parsley and gather it back into a bunch. Start at the leafy top and cut perpendicular to the stems, about 1/4 to 1/2 inch cuts, until you reach the point where there are only the stems left. Discard the stems - there will be some stems left behind, that is okay.
Repeat step number 2 with the kale.
Combine the parsley and kale on your cutting board and, with a knife or cleaver, chop until the pieces are no longer than 1/4 inch. It should be very fine, but you want to be careful not to turn it into a paste.
In a large bowl, combine the cooked quinoa, parsley and kale, mint/basil, cucumber, chickpeas, and onions; give it a stir.
Drizzle with olive oil and lemon.
Add salt and stir.
If adding, toss in the feta cheese.
This is a great make-ahead salad for lunches during the workweek- it keeps well! Just store in an airtight container and store in the fridge.