If you’re craving a fresh, flavour-packed salad that keeps you feeling satisfied, this Chickpea and Quinoa Tabbouleh ticks all the boxes. A wholesome twist on the traditional Middle Eastern dish, this version uses quinoa in place of bulgur for a gluten-free grain alternative, and adds chickpeas for extra plant-based protein and fibre.
Ready in just 30 minutes, it’s perfect for meal prep, summer lunches, BBQ’s or a vibrant picnic dish. It’s also a brilliant way to get in a variety of vegetables and fresh herbs. Whether you’re looking to boost your midweek lunches or wow guests with a healthy side, this tabbouleh is your go-to.
Time: 30 minutes Serves: 4
Ingredients
- ¾ cup quinoa, uncooked
- 400g can chickpeas, drained
- 2 medium tomatoes, diced
- 1 small cucumber, diced
- 1 cup parsley, chopped
- 3 tbsp. olive oil
- 2 tbsp. red wine vinegar
- Black pepper to taste
Method
1. Cook the quinoa according to the instructions on packaging. Once cooked, drain and set aside.
2. In a large bowl, mix the cooked quinoa, chickpeas, tomatoes, cucumber, parsley, oil, and vinegar.
3. Season to taste with salt and pepper and place in the fridge to chill. Serve chilled.
Top Tips
- Storage: Keep refrigerated in an airtight container for up to 2–3 days.
- Customise it: Try adding roasted red peppers, sweetcorn, or feta cheese for variety.
- Boost the protein: For an even heartier version, top with grilled halloumi or leftover chicken.
If you enjoyed this quinoa and chickpea tabbouleh, why not try my kale and tofu salad with creamy tahini dressing.
Trying to eat more plant based and worried about missing out on key nutrients? The British Dietetic Association have a great fact sheet summarising everything you need to know about plant based eating and health which you can find here.
