Chickpeas | Hotsrecipes | Cooking recipes In English

Recipe of  Ingredients

  • 1 cup cooked quinoa
  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 1/2 pound Persian cucumbers or 2 hothouse cucumbers (if using hothouse, seed the cucumbers first), sliced
  • 2 cups cherry tomatoes, halved
  • 1 cup finely chopped green onion, white and green parts
  • 1 cup chopped fresh Italian flat-leaf parsley leaves
  • 1 cup chopped mint leaves
  • 1/3 cup fresh squeezed lemon juice (about 2 large lemons)
  • 1/3 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper

Cooking Step By step

  • Place the cooked quinoa in a large bowl.
  • Add the chickpeas, Persian cucumbers, cherry tomatoes, green onion, parsley and mint and toss.
  • In a small bowl whisk the lemon juice with the olive oil and season with kosher salt and freshly ground black pepper.
  • Pour over the ingredients in the large bowl and mix well.
  • Season with more kosher salt and freshly ground pepper to taste.
  • Serve immediately or put in the fridge for flavors to meld.

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