Chickpea Tabbouleh Salad with Fresh Herbs
Ingredients
- 1 can rinsed chickpeas
- 2 large cucumbers
- 1.5 cups cherry tomatoes
- 4 tbsp olive oil
- 1 tbsp white cooking wine
- 1 whole lemon
- 1 tbsp balsamic glaze
- Himalayan salt to taste
- pinch of black pepper
- fresh dill
- full bunch of fresh parsley
- full bunch of fresh cilantro
- vegan feta cheese
Preparation
In a large bowl, add 1 can of rinsed chickpeas.
Cut up 2 large cucumbers, preferably peeling the skin off, and add them.
Dice 1.5 cups of cherry tomatoes in half and add them.
Add about 4 tbsp of olive oil.
Add 1 tbsp of white cooking wine.
Squeeze 1 whole lemon and add the juice.
Add about 1 tbsp of balsamic glaze.
Add Himalayan salt to taste, adjusting by flavor.
Add a pinch of black pepper.
Let the mixture sit for 1-2 hours to soak up the flavors.
Then add fresh dill.
Finely chop a full bunch of fresh parsley and add it.
Finely chop a full bunch of fresh cilantro and add it.
Top with vegan feta cheese, such as Violife brand.