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Split Pea Quinoa Tabbouleh Salad

Split Pea Quinoa Tabbouleh Salad with apple cider vinegar (ACV) is a gut-friendly recipe using Live Original ACV.

Serves

4 people

Prep time

5 minutes

Cook time

15 minutes

Split Pea Quinoa Tabbouleh Salad

Ingedients

  • 2 handfuls cooked split peas, brown/green/puy lentils

  • 2 handfuls cooked quinoa, rice, chickpeas or beans

  • 4 mixed handfuls herbs & salad (e.g. parsley, mint, rocket, spinach, lettuce, spring onions)

  • 2 tomatoes or peppers, fresh or roasted

  • Handful of olives, roughly torn

  • ½ cucumber, diced

  • Handful of raisins, dried fruit, or chopped apple

  • 3 tbsp Willy’s Apple Cider Vinegar

  • 6 tbsp extra virgin olive oil

  • Sea salt & pepper, to taste

Method

1

Cook quinoa, lentils, or split peas if needed, or use leftovers. Cool completely.

2

Chop herbs, salad, cucumber, and tomatoes/peppers.

3

Toss everything together on a large platter with Willy’s ACV, olive oil, salt, and pepper.

4

Serve fresh and enjoy.