Name: Quinoa Chickpea Tabbouleh Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 3/4 cups diced seedless cucumber; 1 clove garlic, minced or pressed; pinch of red pepper flakes; 1/2 teaspoon Italian seasoning; 2 vine ripe tomatoes, diced; 1/3 cup finely diced red onion; 1 bunch flat leaf Italian parsley, chopped; salt and pepper to taste; 1 1/4 cups water; 3/4 cup quinoa, rinsed; 1-2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh basil; juice of 2 lemons; 1 can chickpeas, drained and rinsed; 1/3 cup extra virgin olive oil

Tabbouleh

Do I need to soak the bulgur wheat before using it?

Can I make Tabbouleh without bulgur wheat?

What are the key ingredients for Tabbouleh?

How should I chop the herbs for Tabbouleh?

How long can I store Tabbouleh in the fridge?

What can I add to Tabbouleh to make it more flavorful?

This Quinoa Chickpea Tabbouleh Salad is made with all the ingredients of a traditional tabbouleh, but made with quinoa instead, and with chickpeas for extra protein! The dressing is a super simple mixture of lemon juice, garlic, spices, and olive oil, and the salad keeps great in the fridge for several days!

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Fresh Vegetables

gram

seedless cucumber

garlic

Seasonings

red pepper flakes

italian seasoning

vine tomato

red onion

fresh parsley

Salt & Pepper

Water

milliliter

water

Grains & Rice

quinoa

fresh mint

fresh basil

Fresh Fruit

lemon

Beans & Legumes

garbanzo beans

Oils

extra virgin olive oil

Vitamin C

Vitamins

Iodine

Minerals

Calories from Fat

Calories

Vitamin A

Beta-cryptoxanthin

Alpha-carotene

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Zinc

Dietary Fiber

Carbohydrates

Protein

Vitamin E

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Phosphorus

Magnesium

Sugar

Vitamin K

Sodium

Potassium

Iron

Calcium

Total polyunsaturated fatty acids

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Tabbouleh Recipe

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Gluten Free Quinoa Tabbouleh Salad

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Quinoa Tabbouleh Recipe

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Lebanese Tabbouleh Salad

Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you’re packing it up to go, store the chickpeas separately so they’ll keep their crunch. Save the other avocado half; you’ll use it in the next day’s lunch. Keep the pit in the avocado half, and wrap it tightly with plastic wrap.

This Tabbouleh with Avocado Packs Half Your Daily Fiber

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Vegetarian Quinoa Tabbouleh Salad (Gluten-free, Vegan)

Chicken breasts on the grill have a smoky flavor that's enhanced with an easy spice rub. We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart.

Spiced Grilled Chicken with Cauliflower "Rice" Tabbouleh

Quinoa Chickpea Tabbouleh Salad

Produce

Baking Goods

Beverages

Pasta, Sauces, Grain

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This Quinoa Chickpea Tabbouleh Salad is made with all the ingredients of a traditional tabbouleh, but made with quinoa instead, and with chickpeas for extra protein! The dressing is a super simple mixture of lemon juice, garlic, spices, and olive oil, and the salad keeps great in the fridge for seve

Quinoa Chickpea Tabbouleh Salad

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