Quinoa Tabbouleh with Chickpeas

Now that the weather is getting warmer (although I wish it would just stay warm and keep getting warmer!), it is time to lighten up the meals a bit. And so enters quinoa – again!

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One of my earliest post is for a slightly different version of quinoa salad. This recipe inspired by a traditional tabbouleh using bulgar goes to show how versatile these little seeds are! Just have a container of cooked quinoa handy and you can make a salad, quinoa breakfast cereal or southwest quinoa patty in a jiffy.

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Although the veggies listed under ingredients are what I used for this batch, you can go crazy with your favorites. Chickpeas not only amp up the fiber content, but also make this salad more substantial – a plus in my opinion ‘cos that means you don’t have to rummage through the pantry for a snack soon after dinner. Dressing is very light and refreshing with lemon juice, garlic and a bit of ground cumin. So, what are you waiting for? Grab a large bowl and start tossing in your favorite veggies and quinoa!

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Quinoa abbouleh with Chickpeas

  • Servings: 4 entrée portions
  • Time: 45 min
  • Print

Ingredients
1 1/2 cups of cooked quinoa, cooled
4 cups of cut up fresh salad veggies of your choice
1 15.5 oz can chickpeas, drained and rinsed well
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Zest from half lemon
Juice from half lemon
3 tablespoons extra virgin olive oil
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin, preferably freshly ground
Optional, Pita halves to serve alongside “tabbouleh”

Preparation
1. In a large bowl, combine quinoa, cut up vegetables, chickpeas, lemon zest and fresh herbs. I used broccoli florets, purple cabbage, cucumber and tomato.
2. In a small bowl, combine lemon rest of the ingredients except pita halves. Whisk to make a dressing.
3. Pour the dressing over the quinoa and other “tabbouleh” ingredients and toss to combine.
4. Serve with a pita half or just by itself. Salad will keep refrigerated for next day’s lunch.

TIP: Feel free to sauté the broccoli florets in a tablespoon of olive oil to develop the flavors.

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