Quinoa Tabouli with Chickpeas

This lemony tabouli salad uses protein packed quinoa instead of bulgar for a filling dish. Try it as a hearty lunch or light dinner.

Prep Time:  10 minutes
Cook Time: 15 minutes
Yield: 6 Servings


  • 1 cup quinoa
  • 1 3/4 cups water
  • 1 1/2 tsp salt, divided
  • 2 TB extra virgin olive oil
  • 2 TB fresh lemon juice
  • 2 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1/8 tsp pepper
  • 1 15 oz can chick peas, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1 cup cucumber, peeled, seeded, diced
  • 2/3 cup red onion, minced
  • 1/3 cup fresh mint, minced
  • ¼ cup fresh parsley, minced
  • 1 lemon, cut into wedges


Combine quinoa, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil, cover, and simmer for 15 minutes or until quinoa is tender. Place quinoa in a large bowl, fluff with a fork, and let cool. Whisk together olive oil, lemon juice, lemon zest, mustard, remaining 1 1/4 tsp salt, and pepper. Pour over quinoa and toss to combine. Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley. Serve with a lemon wedge.


If this salad is made ahead, it tends to absorb the dressing. Toss with additional lemon juice, salt and pepper to refresh it before serving.