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Quinoa Tabbouleh Salad with Lemon-Herb Dressing

Quinoa Tabbouleh Salad with Lemon-Herb Dressing

Lunch
Prep Time
20min
Cook Time
15min
Servings
4
Calories
500
Chef's Note

For the best flavor, make this salad at least a few hours ahead of time or even the day before. The longer it sits, the more the flavors develop. If you can't find sumac, substitute with a bit more lemon zest for that tangy flavor. For a vegan version, simply omit the feta cheese or substitute with a plant-based alternative.

Tags
high-protein
high-carb
vegetarian
Mediterranean
meal-prep
salad
quinoa
chickpeas
healthy
Ingredients

  • 2 cups quinoa

  • 4 cups water

  • 1 teaspoon salt

  • 1 large cucumber

  • 2 cups cherry tomatoes

  • 1 large red bell pepper

  • 1/2 medium red onion

  • 1 cup fresh parsley

  • 1/2 cup fresh mint

  • 3 cans (15 oz each) chickpeas

  • 1/3 cup lemon juice

  • 1/4 cup extra virgin olive oil

  • 3 cloves garlic

  • 1 teaspoon ground cumin

  • 1/2 teaspoon sumac

  • 1/2 teaspoon black pepper

  • 1 cup feta cheese

Instructions
  • 1

    Rinse 2 cups of quinoa thoroughly under cold water using a fine-mesh strainer.

  • 2

    In a medium saucepan, combine the rinsed quinoa with 4 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the water is absorbed.

  • 3

    Remove the quinoa from heat and let it cool completely, fluffing occasionally with a fork (about 20 minutes).

  • 4

    While the quinoa cools, dice 1 large cucumber, halve 2 cups of cherry tomatoes, finely dice 1 large red bell pepper, and finely chop 1/2 medium red onion.

  • 5

    Finely chop 1 cup of fresh parsley and 1/2 cup of fresh mint leaves.

  • 6

    Drain and rinse 3 cans of chickpeas.

  • 7

    For the dressing, whisk together 1/3 cup of lemon juice, 1/4 cup of extra virgin olive oil, 3 minced garlic cloves, 1 teaspoon of ground cumin, 1/2 teaspoon of sumac, and 1/2 teaspoon of black pepper in a small bowl.

  • 8

    In a large bowl, combine the cooled quinoa, diced vegetables, chopped herbs, and chickpeas.

  • 9

    Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.

  • 10

    Crumble 1 cup of feta cheese over the top and gently fold it into the salad.

  • 11

    Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nutrition Information (per serving)
500
Calories
31g
Protein
63g
Carbs
14g
Fat
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