Subscribe Now »

Special Holiday Deal

Give the Gift of the

Give one person a magazine subscription for $29.95, and get each additional subscription for just $19.95.

Newsletters

Get Well+Being delivered to your inbox every Monday Morning.

Healthy Recipe: Tabbouleh With Chickpeas, Seasonal Vegetables, and Lemon-Garlic Dressing
Break out of your salad rut with this tasty lettuce-free dish. By Ali Eaves
Katherine Tallmadge's lettuce-free salad has all the elements for a perfect main dish: protein, fiber, fruits, vegetables, nuts, and a vinaigrette. Photograph by Ali Eaves.
Comments () | Published July 6, 2012

Summer calls for simple, fresh meals that make good use of local farmers markets. Using seasonal vegetables, dietitian Katherine Tallmadge whipped up this take on tabbouleh that’s sweet, savory, crunchy, and filled with a variety of nutrients.

“It’s delicious, first of all,” she says. “It’s also low-cal because of all the veggies, high in fiber because of the whole grains and beans, and has all the elements for a perfect main dish: protein, fiber, fruits, vegetables, nuts, and a fresh vinaigrette.”

It keeps in the fridge for a week, making it a great lunch to take to work. Tallmadge recommends leaving out the tomatoes until serving: “I don’t want my tomatoes refrigerated!”

Yield: 6 servings

Calories per serving: about 300

1 cup cooked quinoa
1 (15-ounce) can chickpeas, rinsed and drained
1 large cucumber, skinned, seeded, and chopped
1 large yellow pepper, seeded and chopped
1 sweet onion, chopped finely
1 pint cherry or grape tomatoes, sliced
1 large handful fresh basil, chopped
¼ cup golden raisins
¼ cup roasted pine nuts

Dressing:
Juice of 1 lemon (about 2 tablespoons)
Zest of 1 lemon
2 tablespoons extra-virgin olive oil
1 garlic clove, crushed
Kosher salt and freshly ground black pepper

1. In a large glass or plastic bowl, combine chickpeas, cucumber, pepper, onion, cherry tomatoes, basil, raisins, and pine nuts.

2. Make the vinaigrette in a separate small bowl: Roll the lemon on the counter and then place in microwave for 30 seconds (this procedure extracts the maximum juice). Let cool. With a microplane, zest the lemon, being careful not to use the bitter white pith. Squeeze the lemon juice and place with zest in the small bowl. Add the olive oil, garlic, salt, and pepper. Whisk together.

3. Add quinoa to salad. Toss in vinaigrette.

For more tasty recipes, visit Well+Being's Healthy Recipes page.

Categories:

Healthy Recipes
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 10:30 AM/ET, 07/06/2012 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs