Chickpea Tabbouleh Recipe
Free of gluten and grains, this low carb vegetarian chickpea tabbouleh mixes together quickly and makes a tasty addition to any potluck or picnic table.
Servings: 4
Equipment
Ingredients
- 1 can (about 15.5 ounces) chickpeas, drained and rinsed
- 2 teaspoons finely chopped garlic
- Juice from 1-1/2 lemons (about 5 tablespoons)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped mint leaves
- 1/2 cup chopped Italian parsley (flat-leaf)
- Salt and pepper to taste
Instructions
- Add chickpeas to a medium mixing bowl and mash coarsely with a fork.
- Add the remaining ingredients—chopped garlic, lemon juice, olive oil, chopped mint leaves and chopped parsley and stir to thoroughly combine. Season to taste with salt and pepper before serving.
- Store any leftovers in an airtight container in the refrigerator.
Notes
Serving size: Generous 1/2 cup (1/4th recipe)
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) This tabbouleh is salad is made with minimal ingredients and naturally gluten-free, dairy-free, low carb and perfect for both vegetarian and vegans alike. For the best flavor, it is best to chop your own fresh garlic.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) This tabbouleh is salad is made with minimal ingredients and naturally gluten-free, dairy-free, low carb and perfect for both vegetarian and vegans alike. For the best flavor, it is best to chop your own fresh garlic.
Nutrition
Serving: 1/4th recipe | Calories: 114kcal | Carbohydrates: 9.2g | Protein: 3.1g | Fat: 7.9g | Fiber: 1.5g