Tabbouleh Salad
Ingredients Item 10062 - 5 cups Quinoa
Item 70062 - 5 cups Furmano’s Chickpeas, drained & rinsed Item 33339 - 2 cups heirloom cherry tomatoes, cut in ½ Item 30535 - 2 cups English cucumbers, small dice Item 31062 - 1 bunch of scallions, cut on the bias Item 31227 - 2 cups Italian parsley, chopped Item 30980 - 1 cup mint leaves, chopped Item 20949 - 10 ounces Greek dressing Item 30824 - 5 lemons, juiced Kosher Salt & Black Pepper, coarse ground to taste
Directions
Place fluffed quinoa in a large bowl. Add garbanzo beans, cherry tomatoes, cucumbers, scallions, parsley, and mint. Toss well to combine. Pour Greek dressing over the mixture. Season with salt and pepper. Serve Cold. Serves 50.
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