Name: Quinoa Tabbouleh with Chickpeas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1½ cups cooked quinoa (or 1/2 cup (90g) dry quinoa cooked in 3/4 cup (160ml) water); 1 can chickpeas (15 oz / 400 g can or 1½ cup / 230 g cooked chickpeas), rinsed and drained; 4 tablespoons extra virgin olive oil; 3 tablespoons lemon juice; 1 teaspoon salt, or more to taste; Black pepper, to taste; 3 cups flat-leaf parsley, measured before chopping; ¼ cup fresh mint, measured before chopping; 2 ripe vine tomatoes, diced (seeds optional); 4 green onions, finely chopped

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Introduction

Quinoa Tabbouleh with Chickpeas is a fresh, vibrant salad that combines nutty quinoa, protein-rich chickpeas, and a medley of herbs and vegetables. It’s a healthy, gluten-free twist on the classic Middle Eastern dish, perfect for a light lunch or a side dish at dinner.

A large white plate with blue patterns holds a colorful salad made of three layers: the bottom layer is a mix of small white, red, and black quinoa grains; the middle layer consists of light tan chickpeas, chopped bright red tomatoes, and small white onion pieces; the top layer is chopped green parsley spread evenly with scattered white crumbled feta cheese. A golden spoon lifts a portion showing all the layers mixed together, with the salad resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups cooked quinoa (or ½ cup dry quinoa cooked in ¾ cup water)
1 can chickpeas (15 oz / 400 g can or 1½ cup / 230 g cooked chickpeas)
3 cups flat-leaf parsley (measured before chopping)
¼ cup fresh mint (measured before chopping)
2 ripe vine tomatoes (diced)
4 green onions (finely chopped)
4 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon salt (or more to taste)
Black pepper to taste

Instructions

Step 1: If using dry quinoa, rinse ½ cup well under running water. Add it to a small pot with ¾ cup water. Bring to a boil, then lower the heat, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and allow to cool.
Step 2: In a large bowl, add 1½ cups cooked quinoa. In a separate medium bowl, whisk together 4 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon salt, and black pepper.
Step 3: Rinse and drain the chickpeas well, then add them to the dressing. Toss to coat and let marinate while preparing the vegetables.
Step 4: Finely chop the parsley and mint. Slice the green onions thinly. Dice the tomatoes into small pieces, removing seeds if preferred.
Step 5: Add the chopped herbs, vegetables, and dressed chickpeas to the bowl with quinoa.
Step 6: Mix everything thoroughly until evenly combined. Taste and adjust salt or lemon juice as needed. Serve on its own or with accompaniments like crumbled feta, warm pita, hummus, or tzatziki.

Tips & Variations

For extra flavor, add a pinch of ground cumin or sumac to the dressing.
Use red or yellow cherry tomatoes for a sweeter taste and colorful presentation.
To keep the herbs bright and fresh, chop them just before mixing the salad.
Substitute chickpeas with cooked black beans or lentils for a different texture.
Serve chilled or at room temperature for best flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The quinoa and chickpeas hold up well, but the herbs and tomatoes may wilt over time. Give the salad a gentle stir before serving, and add a splash of lemon juice or olive oil if it seems dry. This salad is best enjoyed fresh but can be served cold or at room temperature.

How to Serve

A close-up of a colorful grain salad served on a white plate with blue decorative edges, filled with three main layers: a base layer of mixed quinoa in red, white, and black tones giving a slightly grainy texture; scattered chickpeas adding round, pale beige shapes; and chopped bright green parsley mixed with small red bell pepper cubes throughout. Small white crumbles of cheese are lightly sprinkled on top, adding contrast, and the salad is being scooped with a golden spoon. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make quinoa tabbouleh ahead of time?

Yes, you can prepare the quinoa and chickpeas in advance. Combine the fresh herbs and tomatoes just before serving to keep the salad bright and fresh.

Can I use regular bulgur instead of quinoa?

Traditional tabbouleh uses bulgur, which requires soaking instead of cooking. Quinoa is a gluten-free alternative that cooks faster and has a slightly nuttier flavor.