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Quinoa and Chickpea Tabbouleh

Quinoa and Chickpea Tabbouleh

  • Serves 4
  • Prep time 15 minutes
  • Cook time 12 minutes

Nutrition facts

Per serving: Calories 461, Protein 14 g, Fat 23 g, Carbohydrates 52 g, Fibre 7 g, Iron 5 mg, Calcium 75 mg, Sodium 547 mg
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  • Bouillon de légumes
    250 ml (1 cup) vegetable stock
  • Quinoa
    160 ml (⅔ cup) quinoa, rinsed and drained
  • Pois chiches
    1 can (540 ml) chickpeas, rinsed and drained
  • Bruschetta
    1 container (340 g) bruschetta
  • Persil frais
    80 ml (⅓ cup) parsley, chopped

Also needed

  • 45 ml (3 tbsp) olive oil
  • 20 ml (4 tsp) red wine vinegar


  • 1 English cucumber, diced


  1. Bring the vegetable stock to a boil in a pot. Add the quinoa. Cover and cook over low heat for 12 to 15 minutes, until the liquid is completely absorbed. Remove from heat. Let sit for 5 minutes, then stir with a fork. Let cool.
  2. In a salad bowl, mix the quinoa with the chickpeas, bruschetta, parsley, oil, vinegar, and cucumber, if desired. Season with salt and pepper.

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