Amaranth Tabbouleh with Chickpeas

This gluten-free version of the classic Middle Eastern side dish includes chickpeas, adding a hearty element if you'd like to use it as a plant-based main dish.

Course Grain Salad, Side Dish

Cuisine Mediterranean, Middle Eastern

Keyword Amaranth, Amaranth Tabbouleh, Ancient Grains, Gluten-Free Tabbouleh, Tabbouleh

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 238kcal

Ingredients

1 1/8 cups water
3/4 cup uncooked amaranth
1 large cucumber with seeds and pulp removed
1 cup curly parsley chopped
1 cup red onion finely diced, about 1/2 medium onion
1 cup cherry tomatoes halved
1/3 cup fresh mint chopped
2 tbsp olive oil
1/4 tsp fine sea salt plus more to taste
1 can chickpeas drained and rinsed
1 1/2 tbsp lemon juice or 1 medium lemon

Instructions

Bring the water to a boil in a small saucepan over high heat. Add the amaranth and reduce to a simmer. Cover and cook for 15-20 minutes, or until all of the liquid is absorbed. Remove from heat and allow to cool by spreading into a thin layer on a baking sheet or in a large mixing bowl.
As the cooked amaranth cools, slice the cucumber in half lengthwise. Use a spoon to scoop and scrape to remove the seeds and pulp. Slice the cucumber halves into long, thin strips, then dice.
Finely dice the red onion and chop the parsley and mint. Juice the lemon. Drain and rinse the chickpeas. Note: Option to zest the lemon before juicing to incorporate more lemony flavor.
Once the amaranth is cooled, add all other ingredients to a large mixing bowl and toss to combine. Adjust flavor with salt, black pepper, or other desired spices and seasonings if needed. Serve immediately or chill for 30-60 minutes.

Notes

If needed, amaranth may be cooked ahead of time.

Nutrition