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Purple Carrot

Chilled Chickpea Quinoa Tabbouleh

with Grilled Tofu & Romesco Sauce

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Chickpeas and quinoa make for a nutritious combo, and then we add delicious grilled tofu and a bright, flavorful sauce. What's in it? A Mediterranean-inspired blend of roasted red peppers, red wine vinegar, olive oil, garlic, almonds, and lemon.

If you’re about to reach for the microwave, don’t! This is just about the easiest meal prep ever: Simply remove the film, stir, and dig in! 
Store in the fridge (not the freezer)!

Organic Firm Tofu [water, organic soybeans, coagulants ­(calcium sulfate, and/or nigari (magnesium chloride), and/or glucono delta lactone)], Water, Chickpeas [cooked dried chickpeas, water, salt, disodium EDTA (to preserve color)], White Quinoa, Roasted Red Pepper Strips (roasted Florina red peppers, water, sea salt, red wine vinegar, sugar), 100% Extra Virgin Olive Oil, Carrots, Red Wine Vinegar [(diluted with water to 5% acidity), potassium metabisulfite (a preservative)], Sliced Almonds, Lemon Juice, Parsley, Garlic, Dried Dill, Salt, Black Pepper, Tomato Powder [tomatoes, silicon dioxide (anti-caking agent)], Smoked Paprika.
Allergens: soy, tree nut (almond)