Israeli Lunchbox Delight: Quinoa Tabouleh Salad & Chickpea-Avocado Hummus

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Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup chopped fresh parsley
• 1/2 cup diced tomatoes
• 1/4 cup chopped mint leaves
• 1 cucumber, peeled and diced
• 1 lemon, juiced
• 3 tablespoons olive oil
• Salt and pepper, to taste
• For Chickpea
• Avocado Hummus:
• 2 cups cooked chickpeas
• 1 ripe avocado
• 1/4 cup tahini
• 2 cloves garlic
• 3 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Water, as needed for desired consistency

Instructions

1. Rinse quinoa under cold water and add it along with water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until the quinoa is cooked through and the water has been absorbed, approximately 15 minutes. Remove from heat and let it cool.
2. In a large bowl, combine the cooked quinoa with parsley, tomatoes, mint leaves, cucumber, lemon juice, olive oil, salt, and pepper. Mix well to combine and let it chill in the refrigerator for at least 30 minutes.
3. For the Chickpea Avocado Hummus, add chickpeas, avocado, tahini, garlic, lemon juice, cumin, salt, and pepper into a food processor or blender. Blend until smooth, adding water as needed to achieve your desired consistency.
4. Serve the quinoa tabbouleh salad and chickpea avocado hummus together in individual lunchboxes or divided onto plates for an eye catching presentation. Enjoy this delicious Israeli Lunchbox Delight!

Chef’s Insight

To elevate the flavors and textures of this dish even further, consider adding feta cheese crumbles or toasted pine nuts.

Notes

Serve with whole-grain pita bread or crackers for added texture and flavor.