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Quinoa Tabbouleh with Chickpeas Recipe

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4.5 from 140 reviews

A fresh and healthy Quinoa Tabbouleh with Chickpeas salad that combines cooked quinoa, chickpeas, fresh herbs, and vegetables tossed in a lemony olive oil dressing. This vibrant Middle Eastern-inspired dish is perfect as a light meal or a side and is both nutritious and flavorful.

Ingredients

Scale

Grains and Legumes

  • 1½ cups cooked quinoa (or ½ cup (90g) dry quinoa cooked in ¾ cup (160ml) water)
  • 1 can chickpeas (15 oz / 400 g can or 1½ cup / 230 g cooked chickpeas), rinsed and drained

Herbs and Vegetables

  • 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

Dressing

  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon salt (or more to taste)
  • Black pepper to taste

Instructions

  1. Prep the quinoa: If using cooked quinoa, add 1½ cups directly to a large mixing bowl. If starting with dry quinoa, rinse ½ cup quinoa thoroughly under running water to remove bitterness. Place rinsed quinoa in a small pot with ¾ cup water. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Turn off heat and let it sit covered for 5 minutes. Fluff with a fork and allow to cool before transferring to the mixing bowl.
  2. Make dressing and marinate chickpeas: In a medium bowl, whisk together 4 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon salt, and black pepper to taste. Add the rinsed and drained chickpeas to the dressing and toss to coat. Let them marinate while preparing the remaining ingredients to enhance flavor.
  3. Chop herbs and vegetables: Finely chop 3 cups flat-leaf parsley and ¼ cup fresh mint. Thinly slice 4 green onions. Dice 2 ripe vine tomatoes into small pieces, removing seeds if desired to reduce moisture.
  4. Combine all ingredients: Add the chopped parsley, mint, green onions, and diced tomatoes to the quinoa in the large mixing bowl. Pour in the marinated chickpeas along with the dressing. Mix thoroughly until all components are evenly combined.
  5. Taste and adjust: Sample the salad and adjust seasoning by adding more salt or lemon juice if needed. Serve the quinoa tabbouleh on its own or pair it with crumbled feta, warm pita bread, hummus, or tzatziki for a complete, refreshing meal.

Notes

  • To speed up quinoa cooking, use pre-cooked quinoa or quinoa flakes.
  • Removing tomato seeds reduces moisture and prevents the salad from becoming soggy.
  • For a vegan option, omit feta or any dairy accompaniments.
  • This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh to maintain herb vibrancy.
  • Adjust lemon juice and salt according to personal taste preferences.

Keywords: Quinoa Tabbouleh, Chickpeas Salad, Middle Eastern Salad, Healthy Salad, Vegan Salad, Gluten Free Salad

Find it online: https://yumwithmia.com/quinoa-tabbouleh-with-chickpeas-recipe/