Quinoa Tabbouleh with Chickpeas Recipe
A fresh and healthy Quinoa Tabbouleh salad with chickpeas, bursting with vibrant herbs, juicy tomatoes, and a zesty lemon-olive oil dressing. This gluten-free, vegetarian dish is perfect as a light lunch or a refreshing side, combining protein-packed quinoa and chickpeas with classic Middle Eastern flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Gluten Free, Vegetarian
Ingredients
Scale
Grains & Legumes
- 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
Herbs & Vegetables
- 3 cups flat-leaf parsley (measured before chopping)
- ¼ cup fresh mint (measured before chopping)
- 2 ripe vine tomatoes (diced, seeds removed if preferred)
- 4 green onions (finely chopped)
Dressing
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt (or more to taste)
- Black pepper to taste
Instructions
- Prep the Quinoa: If using dry quinoa, rinse 1/2 cup quinoa well under running water. Transfer to a small pot with 3/4 cup water. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork and allow to cool before using.
- Make the Dressing and Marinate Chickpeas: In a medium bowl, whisk together 4 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon salt, and black pepper. Add the rinsed and drained chickpeas to the dressing, toss to coat well, and let them marinate while preparing the vegetables.
- Chop Vegetables and Herbs: Finely chop 3 cups flat-leaf parsley and ¼ cup fresh mint. Thinly slice 4 green onions. Dice 2 ripe vine tomatoes, removing seeds if preferred.
- Combine All Ingredients: Add the cooled cooked quinoa to a large mixing bowl. Add the chopped herbs and vegetables. Pour in the chickpeas with the dressing. Mix thoroughly until all ingredients are evenly combined.
- Adjust Seasonings and Serve: Taste the salad and adjust salt or lemon juice as desired. Serve on its own or accompany with crumbled feta, warm pita, hummus, or tzatziki for a complete meal.
Notes
- This salad is best served chilled or at room temperature.
- You can prepare the quinoa and chickpeas ahead of time to save time.
- Remove tomato seeds to reduce excess moisture if desired.
- For added protein, consider topping with crumbled feta cheese or a dollop of hummus.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keywords: quinoa salad, tabbouleh, chickpeas, vegetarian, gluten free, healthy salad, Middle Eastern salad, lemon dressing
