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Amaranth Tabbouleh with Chickpeas

Originally featured by Street Smart Nutrition
Plant Based Dish
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 1 1/2 cups water
  • 1/2 cup uncooked amaranth
  • 1 each large cucumber
  • 3/4 cup fresh parsley, chopped
  • 1 each small red onion, finely diced
  • 1 cup cherry tomatoes
  • 1/4 cup fresh mint, chopped
  • 2 tbsp olive oil
  • 1/2 cup pine nuts
  • 1 1/2 tsp lemon zest
  • 1/4 tsp fine sea salt, add more to taste
  • 3/4 cup feta cheese, crumbled (optional)
  • 1/4 tsp crushed red pepper, add more to taste
  • 1 each can chickpeas, drained and rinsed
  • 1 1/2 tbsp lemon juice
  • 1 pinch black pepper

Instructions
 

  • Bring the water to a boil in a medium saucepan over high heat. Add the amaranth and reduce to a simmer.
  • Cover and cook for 15-20 minutes or until nearly all of the liquid is absorbed.
  • Remove from heat and transfer to a large mixing bowl. Spread into an even layer and allow to cool.
  • While the amaranth is cooling, slice the cucumber in half. Using a spoon, scoop and scrape to remove the seeds.
  • Slice into strips, then dice. Finely dice the red onion and chop the herbs.
  • Add the veggies, herbs, and all the other ingredients to the mixing bowl with the amaranth once it reaches room temperature. Mix well.
  • Add the cheese and toss gently.

Notes

Serve immediately or chill for 30-60 minutes if desired.