Quinoa Tabbouleh with Chickpeas Recipe
This Quinoa Tabbouleh with Chickpeas is a vibrant, nutritious twist on the classic Middle Eastern salad. Combining fluffy quinoa, protein-packed chickpeas, fresh herbs, and a zesty lemon-olive oil dressing, this dish is refreshing, healthy, and perfect as a light meal or a flavorful side. Quick to prepare with no cooking beyond boiling quinoa, it’s ideal for a wholesome vegan and gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
Quinoa
- 1½ cups cooked quinoa (or 1/2 cup (90g) dry quinoa cooked in 3/4 cup (160ml) water)
Chickpeas and Dressing
- 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
Vegetables and Herbs
- 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
Instructions
- Prep the quinoa: If using cooked quinoa, add 1½ cups directly to a large mixing bowl. If using dry quinoa, rinse 1/2 cup quinoa well under running water. Place it in a small pot with 3/4 cup water. Bring to a boil, then reduce the heat, cover, and simmer for 12-15 minutes until the water is absorbed. Turn off the heat, let it sit covered for 5 minutes, then fluff with a fork. Let it cool before adding to the mixing bowl.
- Make the dressing and marinate chickpeas: In a medium bowl, whisk together 4 tablespoons of extra virgin olive oil, 3 tablespoons of lemon juice, 1 teaspoon salt, and black pepper to taste. Add the rinsed and drained chickpeas to the bowl, toss to coat thoroughly, and let them marinate while preparing the vegetables.
- Chop vegetables and herbs: Finely chop 3 cups of flat-leaf parsley and ¼ cup of fresh mint. Thinly slice 4 green onions. Dice 2 ripe vine tomatoes, optionally removing seeds. Add all these chopped herbs and vegetables to the bowl with quinoa.
- Mix everything together: Pour in the chickpeas along with the dressing. Mix everything thoroughly until well combined. Taste and adjust salt or lemon juice if needed.
- Serve: Serve the quinoa tabbouleh on its own as a refreshing salad, or pair it with crumbled feta cheese, warm pita bread, hummus, or tzatziki for a complete Mediterranean meal.
Notes
- Using cooked quinoa avoids excess cooking time and integrates better with fresh vegetables.
- Adjust lemon juice and salt to your preference for a brighter or more savory flavor.
- Removing tomato seeds is optional but helps reduce moisture in the salad.
- This salad is best served chilled or at room temperature, making it great for meal prep.
- For extra crunch, you can add chopped cucumber or bell peppers.
Keywords: Quinoa Tabbouleh, Chickpeas Salad, Middle Eastern Salad, Vegan Salad, Healthy Salad, Gluten Free Salad
