Quinoa & Chickpea Tabbouleh

This light meal is great for warm summer nights. It is also a great meal to prepare and pack in advance for lunches during the busy work week.

Quinoa & Chickpea Tabbouleh (From The Plant-Based Dietitian)


  • 3 to 4 tablespoons freshly squeezed lemon juice with zest
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 cups cooked quinoa
  • 1 (15-ounce) can chickpeas, rinsed and drained (can also use 1.5 cups cooked from dry)
  • 1 large unpeeled cucumber, seeded and diced
  • 3⁄4 cup halved grape or cherry tomatoes
  • 3⁄4 cup finely chopped Italian flat-leaf parsley
  • 3⁄4 cup finely chopped fresh mint leaves
  • 1⁄4 cup chopped finely scallions


  1. In a medium bowl, whisk together the lemon juice and zest, pepper, and garlic.
  2. Fold in the quinoa, chickpeas, cucumber, tomatoes, parsley, mint, and scallions, and combine well.
  3. Serve immediately, or cover and refrigerate. Serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.
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