Navigation
  • Home
  • About
    • Inside My Vegan Pantry
    • My 1 Year Vegan Anniversary
    • How I Got Over My Cheese Addiction
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks/Appetizers
  • Resources
    • Is it Expensive to be Vegan?
    • Top 10 Kitchen Tools
    • Top 10 Cookbooks
    • Vegan Picks
    • How-to Guides
    • Cooking Tips
    • Recipe Ideas
  • My Food Photos
  • Contact

Quinoa & Chickpea Tabbouleh Salad

May 21, 2014 5 Comments

Quinoa-Chickpea-Tabbouleh Oh, how I love simple meals! We visited my mother in law for Mother’s Day this past weekend (the weekend after the actual holiday, because my hubby was sick on that day), and I brought along this dish for two reasons: 1. It’s SO quick and easy to prepare. 2. It’s travels well. 3. It’s freakin’ delicious, light, healthy and tastes good straight out of the fridge. Okay, that was more than 2 reasons. All legit, though, of course. Quinoa-and-Chickpea-Tabbouleh-Vegan We served it along side these oven roasted garlic sweet potatoes, and WOW DELICIOUSNESS. The two went very well together. Vegan-Quinoa-and-Chickpea-Tabbouleh
This protein packed salad is the way to go if you’re looking for a quick and easy side dish or lunch. I found it very filling, and it’s also healthy enough that you can have multiple servings and not feel guilty about it. I anticipate this dish being our regular potluck contribution to family gatherings! Quinoa-and-Chickpea-Tabbouleh

5.0 from 4 reviews
Quinoa & Chickpea Tabbouleh Salad
 
Print
Prep time
15 mins
Total time
15 mins
 
Author: Vegan Insanity
Recipe type: Salad, Side
Serves: 8
Ingredients
  • 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
Instructions
  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. *
Notes
*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.
3.2.2704

 

(Visited 98,730 time, 1 visit today)

Related Posts:

Big Vegan Taco Salad Quinoa, Lentils & Sauteed Greens with a Creamy, Savoury Dressing The Big Vegan Salad Plate with Creamy Tahini-Dill Dressing Sweet Potato Salad with Creamy Cashew Dressing

Filed Under: Recipes, Salad Tagged With: beans and legumes, dinner, gluten free, lunch, quick and easy, quinoa, soy free

« Oven Roasted Garlic Sweet Potatoes
8 Ways to Add More Beans to Your Diet »

Comments

  1. Nancy Andres says

    June 29, 2017 at 11:38 AM

    Wonderful idea to meld quinoa tabbouleh and chickpeas . I’m pinning to my salad board and will make it this week.

    Reply
  2. Torsten Ahrens says

    April 19, 2017 at 10:37 AM

    Know nothing about baseball. But this was a culinary home run. Thank you.

    Reply
  3. Lotus Fliwer says

    May 23, 2016 at 7:47 PM

    Made this recipe and it was so very easy to assemble. The best part was eating it. Everyone loved it. Thank you so much!

    Reply
  4. Jessica says

    February 7, 2016 at 4:06 PM

    I made this today and it is delicious! Came together quickly and easily. Delicious!

    Reply
  5. Allison says

    December 9, 2014 at 7:50 PM

    I just made this for a potluck and it came together super fast and easy and tastes really great. My local grocery store didnt have fresh parsley so I used dried but it still worked.

    Reply

Leave a Reply to Allison Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


Top 10 Posts

  • Super Simple Vegan Pad Thai
  • Vegan Cauliflower Mac & Cheese
  • Vegan Veggie & Black Bean Enchiladas
  • Zucchini Fritters with Vegan Sour Cream
  • How to Make Vegan Ricotta Cheese
  • 30 Tasty Vegan Lunch Ideas
  • 3 Ingredient Vegan Gnocchi
  • Best Ever Vegan Fried Rice with Scrambled Tofu
  • Quinoa & Chickpea Tabbouleh Salad
  • 20 Delicious Vegan Dinner Ideas
Top 10 Vegan Cookbooks

©2014 Mrs January Inc | All Rights Reserved | Privacy Policy


I ♥ the Genesis Framework