PocketAthleteJoin the waitlistQuinoa tabbouleh with chickpeas
- Calories
- 871
- Protein
- 46g
- Carbs
- 105g
- Fat
- 32g
Lunch · about 20 minutes · one serving
What you need
- ·65g quinoa
- ·200g chickpeas
- ·140g frozen edamame
- ·150g cherry tomatoes
- ·120g cucumber
- ·1 lemons
- ·10g olive oil
- ·12g mixed seeds
Method
- 1Quinoa rinsed hard, simmered 15 minutes, then spread out on a plate to cool. Warm quinoa turns the tomatoes to soup.
- 2Tomato and cucumber diced small and salted, left 5 minutes. Keep the juice they give up — that's the dressing.
- 3Everything folded together with the oil and all of the lemon. Edamame straight from frozen — it thaws in the dressing in the time the quinoa takes to cool.
- 4Seeds over at the end.
Better after an hour, and still good the next day. Make it the night before.
Worth knowing: Better after an hour, and still good the next day. Make it the night before.
Cook next
Get a week of meals built around you
PocketAthlete builds your program from your sport, your position and how recovered you actually are that morning — then adapts it as you log sessions.
Join the waitlist →