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Quinoa Tabbouleh Salad with Chickpeas

Quinoa Tabbouleh Salad with Chickpeas

Simple ingredients come together in this flavor packed Quinoa Tabbouleh Salad with Chickpeas. A portable, make ahead salad for lunches, picnics, light dinners or to share at potlucks. vegan + gluten free 
Course Dinner, Lunch
Cuisine American, Mediterranean
Keyword Mediterranean Quinoa Salad, Quinoa Tabbouleh Salad, Zesty Quinoa Salad
Prep Time 20 minutes
Cook Time 15 minutes
Time To Chill the Quinoa 20 minutes
Total Time 55 minutes
Servings 7 - 8 Servings
Calories 206kcal
Author Traci York | Vanilla And Bean


  • 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


  • 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. 


*Mint: With 2 Tbs of fine chopped mint in this salad, there is only a hint of its flavor. This is how I like it. However, I've tasted a wide array of tabbouleh with varying degrees of mint. So, have a little extra mint on hand. If you'd like more, add it to taste and enjoy that minty freshness! 


Calories: 206kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 265mg | Potassium: 376mg | Fiber: 3g | Sugar: 3g | Vitamin A: 890IU | Vitamin C: 34.2mg | Calcium: 43mg | Iron: 2.2mg