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Large serving bowl of quinoa tabbouleh with chickpeas on rustic wooden table.

Quinoa Tabbouleh with Chickpeas

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 people (or more as a side)
Author: Nico Pallotta

  • 1½ cups (270 g) cooked quinoa or 1/2 cup (90g) dry quinoa cooked in 3/4 cup (160ml) water
  • 1 can chickpeas 15 oz / 400 g can or 1½ cup / 230 g cooked chickpeas
  • 3 cups (60 g) flat-leaf parsley measured before chopping
  • ¼ cup (10 g) fresh mint measured before chopping
  • 2 ripe vine tomatoes diced
  • 4 green onions finely chopped
  • 4 tablespoons olive oil extra virgin
  • 3 tablespoons lemon juice
  • 1 teaspoon salt or more to taste + black pepper to taste

  • Add 1½ cups cooked quinoa straight to a large mixing bowl.
    If using dry quinoa, rinse 1/2 cup quinoa well under running water. Add it to a small pot with 3/4 cup water. Bring to a boil, then lower the heat, cover, and simmer for about 12-15 minutes, until the water is absorbed. Turn off the heat and let it sit 5 minutes. Fluff with a fork and let it cool before adding to the bowl.
    Step 1 Store-bought steamed quinoa in a large mixing bowl.
  • In a medium bowl, whisk 4 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon salt, and black pepper.
    Add 1 can chickpeas, rinsed and drained very well. Toss to coat and let them marinate while you prepare the vegetables.
    Step 2 Chickpeas tossed in lemon and olive oil dressing in small bowl.
  • Finely chop 3 cups flat-leaf parsley and ¼ cup fresh mint.
    Slice 4 green onions thinly.
    Dice 2 ripe vine tomatoes small. Remove seeds if you like.
    Add the herbs and vegetables to the quinoa. Pour in the chickpeas with all the dressing.
    Step 3 Finely chopped parsley, mint, green onions, diced tomatoes and chickpeas in a mixing bowl.
  • Mix very well until everything is evenly combined. Taste and adjust salt or lemon if needed.
    Serve on its own, or with crumbled feta, warm pita, hummus, or tzatziki for a complete meal.
    Step 4 Chickpea quinoa bowl served on a platter next to feta and bread.
Substitutions
  • Quinoa → Pre-cooked steamed quinoa, bulgur, couscous, farro, or brown rice
  • Chickpeas → Canned chickpeas drained and rinsed, home-cooked chickpeas, white beans, or lentils
  • Flat-leaf parsley → Curly parsley
  • Fresh mint → Fresh dill or 1/2 teaspoon dried mint
  • Tomatoes → Cherry tomatoes or diced cucumber
  • Green onions → Finely diced red onion or shallots
  • Extra virgin olive oil → Avocado oil
  • Lemon juice → Red wine vinegar
 
Tips
  • Chop herbs very fine for the best texture and flavor.
  • Drain chickpeas well so the salad doesn’t get watery.
  • Let it rest 15 minutes before serving for deeper flavor.
  • Taste before serving and adjust lemon or salt if needed.
  • Use firm tomatoes to avoid excess juice.
  • Store in an airtight container in the fridge up to 3 days. Add a squeeze of lemon before serving to freshen it up.
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