Healthy Choice® Crispy Chickpea and Quinoa Tabbouleh Salad

INGREDIENTS

For the Chickpeas:

• 1 can (15 oz each) garbanzo beans, drained, rinsed
• 1/4 cup Healthy Choice® Creamy Italian Dressing
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

For the Tabbouleh:

• 2 cups quinoa, uncooked, rinsed
• 1 English cucumber, peeled and diced
• 1 pint grape tomatoes, halved
• 1 bunch green onions, white and light green parts only, thinly sliced
• 1/4 cup minced fresh mint leaves (or substitute any soft herbs, like cilantro, chives, tarragon, etc.)
• 1/4 cup minced fresh parsley (or substitute any soft herbs, like cilantro, chives, tarragon, etc.)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup Healthy Choice® Creamy Italian Dressing
• 4 cups mixed salad greens, for serving
• 4 lemon wedges, for serving

DIRECTIONS

• Prep - Preheat oven to 450°F. Line a baking sheet with parchment paper. Use a paper towel or a clean dish towel to pat dry the chickpeas. In a bowl, toss chickpeas with 1/4 cup Italian dressing and season with 1/8 teaspoon salt and pepper. Bake until crispy, about 30 minutes, stirring once halfway through.

• Combine - In a medium saucepan, bring 4 cups water and the quinoa to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes, or until all the water is absorbed. Fluff with a fork. Transfer the quinoa to a large bowl and let cool completely.

• Create - Add the cucumber, tomatoes, scallions, mint, and parsley to the quinoa and stir to combine. Season with salt and pepper. Stir in Italian dressing and toss to combine. Serve at room temperature on a bed of greens and top with crispy chickpeas and a lemon wedge.