Party season is back, which means you need fresh recipes, whether you’re hosting or toting along a homemade creation to share at a picnic or potluck. In lieu of the usual mayo-coated coleslaws, creamy dips and snooze-worthy salads, toss together something healthy, light and loaded with the best flavors of summer. Tabbouleh – traditionally made with bulgur – is prepped with the popular ancient grain quinoa in this simple-to-make recipe. Toss in tomatoes, chopped kale and chickpeas – then top with a lemony dressing – for a side dish that won’t last long on the table!
Quinoa Tabbouleh With Chickpeas & Kale
Makes 6 cups
Ingredients
1 cup cooked quinoa
1 (15-oz.) can chickpeas, drained and rinsed
1 bunch kale, stems removed, finely chopped
2-4 Roma tomatoes, diced
3 bunches parsley, stems removed, finely chopped
Handful fresh mint, finely chopped
2-4 Persian cucumbers, diced
½ red onion, diced
Optional: cooked chicken breast, diced
Dressing
2 Tbsp. olive oil
Juice of 1 lemon
½ tsp. garlic powder
1 tsp. paprika
1 tsp. cumin
½ tsp. allspice
Salt and pepper, to taste
Directions
- In large bowl, combine all salad ingredients.
- In small bowl, combine all dressing ingredients and mix well.
- Pour dressing over salad and stir to combine.
- Store salad refrigerated for up to six days.
Amy’s tips:
- Make this salad a day ahead of time for best flavor.
- Enjoy with pita and hummus.
- Enjoy in small amounts as a side dish, or add chicken breast and make it a main course.