Simple ingredients come together in this flavor-packed 30-minute Quinoa Tabbouleh Salad with Chickpeas. A hearty, portable, and make-ahead zesty quinoa salad for lunches, picnics, light dinners, or for sharing at potlucks. This recipe is vegetarian, vegan and gluten-free | Disclosure: This post is brought to you by Bob’s Red Mill.
Quinoa Salad for Meal Prep
Do you meal prep? If you do, this is the ideal salad to make! Having a hearty salad prepped and ready to go helps me make better choices come lunchtime. I’m not scrambling at the last minute for lunch or to find something that’s better for me to eat… it’s right there waiting in the fridge, ready to go.
Fresh quinoa Dinner Salads are among our favorites, whether it’s a full-size portion, snack or lunch size.
Quinoa tabbouleh salad with chickpeas is also ideal for impromptu picnics and lazy alfresco dinners on the porch – two summertime favorites. So, having this salad on hand means lunch is ready for the work week, or a lazy summer dinner is at our fingertips!
What is Tabbouleh?
Tabbouleh is an Eastern Mediterranean salad traditionally made with bulger (cracked wheat), parsley, cucumber, onions, tomatoes and mint. It’s finished with a lemony-olive oil dressing, and I always add a good dose of garlic. Traditionally tabbouleh does not include chickpeas, but they’re an easy add-in for a hearty and satisfying vegetarian and vegan salad.
Ingredients You’ll Need
- Quinoa: use tri-color or white quinoa for this salad so the color of the fresh ingredients really pop! They taste the same.
- Cooked Chickpeas: canned or home-cooked chickpeas.
- Slicing Cucumber: I prefer Kerby cucumber or the variety you’ll find at most grocery stores, not sleeved in plastic.
- Tomatoes: I love cherry tomatoes in this recipe, but have also used Roma when cherry tomatoes are not available. If opting for Roma, choose three firm tomatoes and dice them small.
- Green Onions: also called scallions, you’ll use the green and white parts.
- Curly Parsley: adds freshness and color.
- Mint: opinions vary on this, but I sometimes find mint to be overpowering in Mediterranean tabbouleh salad recipes. I’ve included 2 tablespoons in this recipe, which yields a mild hint of mint. Adjust to taste and add a tablespoon at a time if you prefer more.
- For the Dressing: lemon zest and juice, extra virgin olive oil, fresh garlic and salt.
At a Glance: How to Make Quinoa Tabbouleh Salad
Simple ingredients and easy preparation make this tabbouleh salad ideal for meal prep and crave-worthy weekday lunches. In summary, here’s how to make this quinoa salad (see recipe card for details):
- First, cook and chill the quinoa.
- Meanwhile, chop the cucumbers, tomatoes, green onions, mint and parsley.
- Next, whip up the dressing by mixing lemon juice and zest, olive oil, garlic and salt.
- Last, assemble the salad by gently tossing all the ingredients, including the chickpeas and dressing in a large mixing bowl.
Quinoa Tabbouleh Salad can be made up to two days ahead of when needed. It makes a fabulous weekday lunch!
Quinoa: The Perfect Salad Base
I’ve been a fan of Bob’s Red Mill ingredients for as long as I can remember because choosing the best ingredients is important. Bob’s Red Mill is a brand I trust to provide key recipe ingredients to fuel my days and share with family and friends. I’m super excited to partner with them again, bringing you a new recipe using their fabulous quinoa!
This time of year, with farmer’s markets in full swing, it’s a perfect time to get creative with salads. Bob’s Red Mill Organic Tri-Color Quinoa offers a blank canvas of whole grains to create something special using the freshest veggies and homemade dressings. Quinoa has an earthy flavor, with a fluffy-like yet chewy texture; it’s naturally gluten free. Best of all, quinoa only takes 15 minutes to prepare.
It’s an ingredient I keep in my pantry because of its versatility. And I can whip up a zesty Quinoa Tabbouleh Salad in no time!
Related: Do you Love Meal Prep Ready Salads? Find more like this salad on my 10 Salad Recipes to Try this Summer post!
Expert Tips
- To soak or not to soak: Some recommend soaking quinoa at least 8 hours, others say it’s not necessary. If you choose to soak, the cook time will be reduced slightly from 15 minutes to about 8. However, I always rinse quinoa under cool running water through a fine mesh strainer. This helps reduce the bitter taste of the saponin coating on its outer hull that can remain after processing.
- Meal Prep: Quinoa can be cooked and stored in the refrigerator up to two days in advance. Quinoa Tabbouleh Salad can be stored in the refrigerator for up to three days.
For more recipes using Bob’s Red Mill Tri-Color Quinoa, recipe inspiration and so many other fabulous ingredients head to their website!
More Quinoa Recipes to Love
- Black Bean Sweet Potato Quinoa Salad with Smoky Pepitas
- Market Quinoa Salad with Fresh Mozzarella
- Quinoa Mango Black Bean Salad
- Roasted Stuffed Poblanos with Smoky Quinoa, Sweet Potatoes and Black Beans
Quinoa Tabbouleh Salad with Chickpeas Recipe
Ingredients
- 1 C (190g) Bob's Red Mill Tri Color Quinoa
- 2 C (472g) Water
- 1 1/2 C (220g) Cooked Chickpeas, from one can, drained or home cooked from raw
- 2 C (350g) Cherry Tomatoes sliced in half, some quartered. Roma tomatoes may be subbed, about three, diced small.
- 2 C (240g) Slicing Cucumber diced in small cubes, skins on if organic, about one large or two small
- 3/4 C (40g) Curly Parsley chopped fine, about one big bunch
- 2/3 C (35g) Green Onions / Scallions sliced thin, white and green parts
- 2 Tbs Mint* see note, chopped fine
- Fresh Ground Pepper
For the Dressing:
- 1/3 C (65g) Extra Virgin Olive Oil
- 1 Lemon, zested
- 1/3 C (70g) Fresh Lemon Juice about 1 1/2 lemons
- 1 1/2 tsp Garlic minced
- 3/4 tsp Fine Sea Salt
Instructions
- Soak the quinoa over night covering it in at least 2" of water (if desired). Otherwise, simply rinse the quinoa through a fine mesh strainer until the water runs clear, then cook as directed. In a medium sauce pot add the soaked (or unsoaked and rinsed under running water) quinoa and 2 C water. Stir in a pinch of salt and bring to a simmer. Cover, turn heat to medium-low, and simmer until tender and the 'tails' are showing. Soaked quinoa will take about 8 minutes and need to be drained while unsoaked quinoa takes about 15 minutes to cook (no draining needed). Drain any excess water and spoon into a large mixing bowl. Set in the refrigerator to cool, for at least 20 minutes.
- To the large mixing bowl with the quinoa, add the chickpeas, tomatoes, cucumbers, parsley, onions and mint. Add plenty of fresh ground pepper to taste. Pour dressing (see below) over the ingredients and gently toss to incorporate. Adjust salt and pepper to taste. Serve with extra lemon wedges.
- Refrigerate for at least an hour prior to serving. Store in a lidded container for up to three days.
For the Dressing:
- In a small lidded jar, add the oil, zest, juice, garlic and salt. Shake until an emulsion is formed. Store at room temperature until ready to use.
Yummy. I’m a big tabouli fan with quinoa. I never thought to add chickpeas.
I made this salad for an outdoor memorial service today. I had to double the recipe as a huge crowd was expected.
I made it a day ahead but left the dressing for today. The salad plain was amazing. After adding the dressing, I couldn’t decide if it was too salty or too sour! I remembered to add lemon if it is salty. I squeezed an entire lemon over it which helped but it was still wrong. I added more mint and parsley which again, helped but didn’t do the trick. (Remember I don’t like sour…). I added a dash of Balsamic vinegar thinking the sweetness of it might do the trick. Voila!! Delicious.
I’m sure this would be perfect for those who like tartness. Maybe I just had sour lemons! Ha!
Seriously, I had to use the largest bowl I have in my kitchen to hold all of the salad.
There was so much food at this event, I could see myself eating the left overs for weeks to come!!
When it came time to leave, I went to gather my salad and there was about 1/2 a cup left! It was a hit to say the least. Other salads were still there so I know this was just the thing for a hot day and for gluten-free folks.
Thanks so much, Traci. Once again, you saved the day!!
Hiii Sandee! Thank you for your note and sharing your process of adjusting flavors to taste! SO happy to hear you found an almost empty bowl – always a good sign. And yes, perfect for a hot day :D
This salad was delicious! I was missing cucumbers and tomatoes so I substituted chopped red pepper to give it some color. Even with the missing ingredients it was wonderful and I get to enjoy the leftovers through the week!
Hi Stacey! Thank you for your note. I’m so happy to hear you’re enjoying the salad – even with a few missing ingredients! When cucumbers and tomatoes are in season, you’ve gotta try it with them!
I have been trying several of your salads over the last few weeks, and loved all of them! I do meal prepping on Sundays. Can I make this dressing ahead too?
Hi Anne! Thank you for your note! So happy to hear you’re enjoying the salads… the dressing can be made ahead. I’d give it about two days… too the garlic has more time to flavor the dressing so it’ll be nice and garlicky. I hope this helps!
thanks!
Swapping quinoa for bulgur in tabbouleh is a great variation on one of my favorite ways to take advantage of summer’s bounties. I agree with you on the mint-a little goes a long way. Love the addition of chickpeas here! Enjoy your weekend!
Oh my Jean! Those chickpeas add a new dimension this already fabulous salad – creamy and hearty! Thank you for your note…!
Hey Traci, long time- no comment… This salad looks so delicious! I love that you use quinoa instead of bulgur and include chickpeas- lots of our favourites.
I will prep this for the next days as we have a family gathering coming up this weekend. Wishing you the best and many sunny days, xo Chris
Heey Chris! Thank you for your note.. so nice to see you baaack! I hope y’all enjoy this scrumptious salad!
We made it several times already. Today my daughter made it (almost) on her own. I didn’t have many cherry tomatoes, so we added some dried tomatoes- and as we don’t really like mint ;), we used chives and parsley. For lunch with some sauteed zucchini and a tsatsiki- like dip. Yum!
So happy to hear Christine! Thank you for your note! I understand the mint thing… Rob is not a fan either … so I have to add only a bit to his :D . Chives and parsley sounds fabulous!