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Quinoa Chickpea Tabbouleh Salad Recipe

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4.1 from 6 reviews

A fresh and vibrant Quinoa Chickpea Tabbouleh Salad combining wholesome quinoa, protein-packed chickpeas, and a medley of fresh herbs and vegetables. This easy-to-make salad is dressed with lemon juice and olive oil, offering a nutritious and flavorful option perfect for a light lunch or side dish.

Ingredients

Main Ingredients

  • ½ cup quinoa (preferably white)
  • 15 oz canned chickpeas, drained and rinsed
  • 1 cup chopped parsley (about one bunch from the store)
  • ¼ cup chopped fresh mint (optional, but recommended)
  • 1 large tomato, diced
  • 4 green onions, thinly sliced (about ½ cup)
  • 1 medium cucumber, seeded and diced

Dressing

  • ¼ cup extra-virgin olive oil (plus more for serving as needed)
  • 2 tablespoons fresh lemon juice
  • Zest of 1 small lemon
  • Kosher salt and fresh cracked black pepper, to taste

Instructions

  1. Prepare quinoa and chickpeas: In a mesh sieve, thoroughly rinse the canned chickpeas and uncooked quinoa under cold water. Transfer both to a medium pot and add ¾ cup water and a pinch of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit covered for at least 5 minutes to fully absorb the water.
  2. Prep vegetables and herbs: While quinoa is cooking, chop the parsley and mint, dice the tomato and cucumber, and thinly slice the green onions. For a less watery salad, consider removing seeds from the tomato.
  3. Make the dressing: In a large bowl, whisk together ¼ cup extra-virgin olive oil, fresh lemon juice, lemon zest, a generous pinch of kosher salt, and several turns of freshly cracked black pepper until well combined.
  4. Combine quinoa and chickpeas with dressing: Add the fluffy cooked quinoa and chickpeas into the bowl with the dressing. Stir gently to evenly coat the grains and beans. Chill the mixture in the refrigerator for about 10 minutes to allow flavors to meld and to cool the salad down.
  5. Add remaining ingredients: Stir in the diced tomato, cucumber, chopped parsley, mint, and sliced green onions into the chilled quinoa mixture. Mix thoroughly and taste, adjusting salt and pepper as needed.
  6. Serve: Serve the salad chilled or at room temperature, drizzled with additional olive oil and a sprinkle of freshly cracked black pepper for extra flavor.

Notes

  • Rinse quinoa and chickpeas thoroughly to remove any canning liquid or bitterness.
  • Using a large, less watery tomato improves the texture and prevents the salad from becoming soggy.
  • Mint is optional but highly recommended for authentic tabbouleh flavor.
  • Chilling the salad before serving helps the flavors develop and makes it refreshing.
  • This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://marthatasty.com/quinoa-chickpea-tabbouleh-salad-recipe/