Quinoa & Chickpea Tabbouleh Salad
Prep time
Total time
Recipe type: Salad, Side
Serves: 8
  • 1 cup cooked quinoa
  • 1½ cups chickpeas (if using canned, drain and rinse them first)
  • 1 small cucumber, sliced
  • 1 large garlic clove, minced
  • 2 cups cherry tomatoes, sliced in half
  • 1 cup green onion, chopped small
  • 1 cup fresh parsley, chopped
  • 1 cup mint leaves, chopped
  • ⅓ cup lemon juice (2 large or 3 medium lemons)
  • ⅓ cup extra virgin olive oil
  • salt and freshly ground black pepper, to taste
  1. Put the cooked quinoa in a large bowl. Add the chickpeas, cucumbers, minced garlic, cherry tomatoes, green onion, parsley and mint. Toss well to combine.
  2. In a small bowl, whisk together the lemon juice, extra virgin olive oil and some salt and pepper. Adjust S&P as needed.
  3. Pour the dressing over the quinoa & chickpea mixture and mix well. Adjust seasonings again, if necessary.
  4. Serve cold or at room temperature. *
*This dish lasts 2-3 days in the refrigerator, so feel free to make it ahead of time to save even more time in the kitchen.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/quinoa-chickpea-tabbouleh-salad/