Zucchini Rice Tabbouleh with Chickpeas
Try this Zucchini Rice Tabbouleh with Chickpeas recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar (or red wine vinegar)
- 1 cup chickpeas (drained and rinsed from a can)
- 2 medium zucchinis blade d
- 1/2 upsfinely chopped fresh flat-leaf parsley
- 1/4 upfinely chopped fresh mint
- 3/4 updiced tomatoes
- 3/4 updiced cucumbers
- toasted pita bread to serve (optional)
- Carbohydrate 0.658037499443728 g
- Cholesterol 0 mg
- Fat 3.225 g
- Fiber 0.0305000004287022 g
- Protein 0.028974999975506 g
- Saturated Fat 0.445308 g
- Serving Size 1 1 Serving (11g)
- Sodium 18.5608932291022 mg
- Sugar 0.627537499015025 g
- Trans Fat 0.0873329999999999 g
- Calories 30 calories
Place the zucchini noodles into a food processor and pulse until rice-like. Be careful not to over-pulse, as zucchini is moist and will become mushy. Pat dry thoroughly to absorb excess moisture and place in a large serving bowl and add in the parsley, mint, tomatoes and cucumber. Set aside.Whisk together the lemon juice, vinegar, olive oil and season with salt and pepper. Pour over the zucchini rice and then stir in the chickpeas. Serve with pita bread or as is.
