Tabbouleh is a Middle Eastern salad made with cous cous or bulgur, tomatoes, cucumber, and fresh herbs like parsley and mint. I substitute quinoa as the grain and add chickpeas to bump up the protein, transforming this side-dish into a substantial meal.

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Quinoa-Chickpea Tabbouleh

Tabbouleh is a Middle Eastern salad made with cous cous or bulgur, tomatoes, cucumber, and fresh herbs like parsley and mint.
Servings: 1 serving
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
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Ingredients
 

  • 1 cup cooked quinoa
  • ½ cup garbanzo beans, chickpeas, rinsed and drained
  • ½ cup chopped cucumber
  • ½ cup cherry or grape tomatoes, quartered
  • ½ lemon, juiced
  • 1 teaspoon olive oil
  • 1 tablespoon fresh chopped parsley, optional
  • Salt and pepper to taste

Instructions
 

  • In a medium bowl, combine the quinoa, chickpeas, cucumber, and tomatoes.
  • In a small bowl, prepare the dressing: Whisk together the lemon juice, olive oil, parsley (if using), salt and pepper.
  • Pour the dressing over the salad and toss together to coat evenly.

Notes

Tip: Quinoa is considered a whole grain, but it’s actually an edible seed that contains more protein than other starches. Toss in some beans and chopped veggies, and you’ve got a light, fresh vegetarian salad that delivers almost half of your daily recommended amount of heart-healthy fiber.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 370Carbohydrates: 58gProtein: 15gTotal Fat: 10g— Unsaturated Fat: 9g— Saturated Fat: 1gCholesterol: 0mgSodium: 215mgFiber: 12g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!