Herby Tabbouleh Salad

This is the best make ahead dish! The herby goodness only gets better as it sits in the fridge and its ready to go for a go-to meal or side dish!

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Sauce Ingredients:

2 cans chickpeas

1 and 1/2 cup cooked quinoa

1.5 cups of grape tomatoes, sliced in half

2 cloves of garlic, minced

1 cup minced fresh parsley

1/2 cup of fresh dill (or 3 Tbsp dried)

1/2 cup fresh mint

1/2 cup red onion, minced

1/4 cup of lemon juice (or juice of 1/2 lemon)

2 Tbsp of red wine vinegar

2 Tbsp of olive oil

1/4 tsp of salt

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Directions:

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1. Smash chick peas into large chunks with a fork or potato masher in a large bowl.

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2. Add quinoa, herbs, garlic and onion and mix

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3. In a separate bowl, mix lemon juice, vinegar, olive oil and salt

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4. Add to mixture and distribute evenly throughout

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5. Add tomatoes and fold in

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Serve cold or at room temperature

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