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Quinoa Tabbouleh Salad with Chickpeas

Quinoa Tabbouleh Salad with Chickpeas

Lunch
Prep Time
20min
Cook Time
25min
Servings
3
Calories
385
Chef's Note

For the best flavor, make this salad at least a few hours before serving to allow the ingredients to marinate together. The sumac adds an authentic tangy flavor to this Middle Eastern-inspired dish, but if you can't find it, substitute with a bit more lemon zest. For a vegan version, simply omit the feta cheese or replace with a plant-based alternative.

Tags
vegetarian
Mediterranean
protein-rich
meal-prep
chickpeas
quinoa
salad
healthy
middle-eastern
Ingredients

  • 1 cup quinoa

  • 2 cups water

  • 1 teaspoon salt

  • 1 15-oz can canned chickpeas

  • 1 cup fresh parsley

  • 1/2 cup fresh mint

  • 1 cup cherry tomatoes

  • 1 medium cucumber

  • 1/4 cup red onion

  • 2 whole lemon

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon sumac

  • 1/4 teaspoon black pepper

  • 1/3 cup feta cheese

Instructions
  • 1

    Rinse 1 cup quinoa under cold water using a fine-mesh strainer until water runs clear.

  • 2

    In a medium saucepan, combine rinsed quinoa with 2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender.

  • 3

    Remove quinoa from heat, fluff with a fork, and spread on a baking sheet to cool for 10 minutes.

  • 4

    While quinoa cooks, drain and rinse 1 15-oz can of chickpeas. Pat dry with paper towels.

  • 5

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

  • 6

    Halve 1 cup cherry tomatoes.

  • 7

    Peel and dice 1 medium cucumber into small cubes.

  • 8

    Finely dice 1/4 cup red onion.

  • 9

    Zest 1 lemon, then juice both lemons to yield approximately 1/4 cup juice.

  • 10

    In a small bowl, whisk together lemon juice, lemon zest, 1/4 cup extra virgin olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon sumac, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 11

    In a large bowl, combine cooled quinoa, chickpeas, parsley, mint, tomatoes, cucumber, and red onion.

  • 12

    Pour the dressing over the salad and toss gently to combine.

  • 13

    Crumble 1/3 cup feta cheese over the top and fold in lightly.

  • 14

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

Nutrition Information (per serving)
385
Calories
14g
Protein
45g
Carbs
18g
Fat
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