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Quinoa Chickpea Tabbouleh Salad Recipe

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3.9 from 4 reviews

A refreshing and healthy Quinoa Chickpea Tabbouleh Salad, packed with fresh herbs, crisp vegetables, and a zesty lemon-olive oil dressing. This nutritious, protein-rich salad is easy to prepare and perfect as a light lunch or a vibrant side dish for any meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Grains & Legumes

  • ½ cup quinoa (preferably white)
  • 15 oz. canned chickpeas

Vegetables & Herbs

  • 1 cup chopped parsley (about one bunch)
  • ¼ cup chopped fresh mint (optional, but recommended)
  • 1 large tomato, diced
  • 4 green onions, thinly sliced (about ½ cup)
  • 1 medium cucumber, seeded and diced

Dressing & Seasonings

  • ¼ cup extra-virgin olive oil, plus more for serving
  • 2 tablespoons fresh lemon juice, plus the zest (from about 1 small lemon)
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Instructions

  1. Prepare Quinoa and Chickpeas: Drain and rinse the canned chickpeas thoroughly using a mesh sieve. Rinse the uncooked quinoa well as well. Place the quinoa and chickpeas in a medium pot with ¾ cups water and a pinch of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit covered for at least 5 minutes to absorb remaining water.
  2. Prep Vegetables and Herbs: While the quinoa cooks, chop the parsley, dice the tomato and cucumber, slice the green onions, and chop the mint if using. If you have a large, watery tomato, remove some seeds and juice to avoid excess moisture.
  3. Make Dressing: In a large bowl, whisk together ¼ cup extra-virgin olive oil with the lemon juice and zest, seasoned with a generous pinch of kosher salt and freshly cracked black pepper to taste.
  4. Combine Quinoa and Dressing: Add the cooked quinoa and chickpeas to the dressing and stir well to coat all ingredients. For best flavor and texture, chill the bowl in the refrigerator for about 10 minutes to cool down.
  5. Add Vegetables and Final Seasoning: Stir in the diced tomato, cucumber, chopped parsley, chopped mint, and sliced green onions thoroughly. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve: Transfer salad to serving bowls and drizzle with a little extra olive oil and cracked black pepper if desired. Serve chilled or at room temperature.

Notes

  • Use white quinoa for the best texture, but any quinoa variety will work.
  • If using a large, juicy tomato, remove seeds to prevent salad from becoming watery.
  • This salad can be stored in the refrigerator for up to 2 days—flavors will deepen over time.
  • For a vegan-friendly option, this recipe is naturally vegan and gluten free.
  • Mint is optional but highly recommended for authentic flavor.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Find it online: https://dishiary.com/quinoa-chickpea-tabbouleh-salad-recipe/