Quinoa Tabbouleh with Cucumber and Chickpeas

Rinse quinoa under cold water in a fine mesh strainer for 30 seconds to remove bitterness.

Combine quinoa and water in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

Remove from heat and let quinoa steam, covered, for 5 minutes. Fluff with a fork and spread on a baking sheet to cool quickly.

Dice cucumber into small, uniform cubes (about 1/4 inch).

Core and dice tomatoes. If too juicy, scoop out seeds and excess liquid before dicing.

Finely chop parsley and yellow onion.

Open the can of chickpeas and drain into a colander. Rinse well under cold water.

Spread chickpeas on a clean kitchen towel and pat dry thoroughly to remove excess moisture.

Zest both lemons directly into a large mixing bowl.

Juice both lemons into the same bowl (should yield about 4-6 tablespoons).

Mince garlic and add to the bowl with lemon juice and zest.

Whisk in olive oil, salt, black pepper, and cumin until the dressing is well emulsified.

Add cooled quinoa to the bowl with dressing. Toss to coat evenly.

Add diced cucumber, tomato, chopped parsley, and onion. Toss gently to combine.

Fold in the chickpeas, being careful not to crush them.

Taste and adjust seasoning with additional salt, lemon juice, or cumin as needed.

Divide tabbouleh evenly into 4 meal prep containers (about 1.5 cups per container).

Let cool completely before sealing and refrigerating. Will keep for up to 5 days.