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

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

garlic

seedless cucumber

Seasonings

red pepper flakes

fresh parsley

Salt & Pepper

Water

milliliter

water

Grains & Rice

quinoa

fresh mint

Fresh Fruit

lemon

Oils

extra virgin olive oil

fresh basil

red onion

Beans & Legumes

garbanzo beans

italian seasoning

vine tomato

Vitamin C

Vitamins

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

Minerals

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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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

This cauliflower tabbouleh recipe may just because your new favorite low carb salad! Full of veggies, doused in a flavoring dressing, and taste wonderful with everything!

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Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

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The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once. You don’t want to run your knife over the herbs again and again; doing so will bruise them and lead to a soggy salad. This is part of BA's Best, a collection of our essential recipes.

BA's Best Tabbouleh

Quinoa Chickpea Tabbouleh Salad

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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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