Quinoa-Chickpea Tabouleh

Tabouleh 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.

  • Prep time
  • Total Time
This recipe makes 1 Serving
  • 1.5 cups cooked quinoa
  • 1/2 cup garbanzo beans (chickpeas), rinsed and drained
  • 1/2 cup chopped cucumber
  • 1/2 cup cherry or grape tomatoes, quartered
  • 1/2 lemon, juiced
  • 1 teaspoon olive oil
  • 1 tablespoon fresh chopped parsley (optional)

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 (if using), and pepper.

Pour the dressing over the salad and toss together to coat evenly with the dressing.


Tip: Quinoa is considered a whole grain, but it’s actually an edible seed that contains more protein that 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.