Tabouli (tabbouleh) with Quinoa and Chickpeas

Delicious, hearty, and nourishing tabbouleh salad with quinoa and chickpeas. 

I’m so happy to share this recipe for a nutritious, high-protein, tabbouleh salad! When I come home hungry from working out or running around town, I need something to eat. And I need it fast. If there isn’t anything ready to go, there’s a good chance I’m heading straight for the cookies or a protein bar. One easy solution is to keep a hearty salad like this one in the refrigerator at all times. I like to prep one on Sundays.

I favor filling protein-rich salads with quinoa or lentils and lots of veggies. These salads last for days in the refrigerator and I can have them for lunch scooped up with pita chips, inside a tortilla wrap, or over a bed of greens. 

Tabbouleh with Quinoa

Tabouli is usually made with bulgur wheat, but I like to swap it out for my favorite super seed – quinoa! To boost the protein I toss in another non-traditional tabouli ingredient – chickpeas. And since we live in California, my salads almost always are topped with avocado. Read all about How to Cook Perfect Quinoa and How to Cook Chickpeas. 

How to Serve Quinoa Tabbouleh

I love this recipe as-is for a packed lunch. It’s also great with other Middle Eastern recipes like Falafel. 

More Salads You’ll Love

• Mediterranean Lentil Salad 
• Balela 
• Traditional Greek Salad 

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Yield: 4 servings

Tabouli (tabbouleh) with Quinoa and Chickpeas

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 25 minutes

Total Time 50 minutes

A delicious higher protein tabouli or tabbouleh salad made with quinoa and chickpeas.

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Ingredients

• 1 cup quinoa
• 1 cup chopped fresh flat leaf parsley
• 1/2 cup chopped fresh mint
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• juice of 1-2 lemons, or to taste
• 2 Persian cucumbers, diced
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 pint cherry tomatoes, halved or quartered
• 1/2 teaspoon sea salt, or to taste

Instructions

1. Rinse quinoa thoroughly and drain. Brin quinoa and 2 cups of water to a simmer. Cover and turn heat down to low. Cook quinoa until water has been absorbed, and quinoa is translucent.
2. Meanwhile, in a serving bowl, stir together the parsley, mint, green onions, garlic, olive oil, lemon juice, cucumbers, chickpeas, and tomatoes. Season to taste with salt.
3. Allow quinoa to cool to warm or room temperature. Stir quinoa in to the salad mixture. Add as much quinoa as you like. I added about 1 1/2 cups.
4. Store in the refrigerator and serve cold or room temp. I like to enjoy mine over a bed of greens and topped with avocado. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 622mgCarbohydrates: 50gFiber: 10gSugar: 16gProtein: 11g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.