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Lemony Tabouli with Quinoa, Chickpeas & Feta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

A healthier take on the traditional Middle Eastern version, this delicious salad is a perfect make-ahead picnic dish or packable desk lunch. We like storing ours in adorable mason jars for ultimate portability. Thanks to the protein punch of quinoa and chickpeas, this also works as a hearty vegetarian entrée (just make sure to get vegetarian feta).

Servings: 6 servings
Calories: 295 kcal
Ingredients
  • 1 cup quinoa
  • 1 ¾ cups water
  • 1 ½ tsp kosher salt divided
  • 3 TB extra virgin olive oil
  • 2 TB lemon juice
  • 2 tsp lemon zest
  • 1/8 tsp pepper
  • 1 15 oz can chick peas rinsed and drained
  • 1 cup halved grape tomatoes
  • 1 cup cucumber seeded, diced
  • 2/3 cup minced red onion
  • 1/3 cup chopped fresh mint
  • ¼ cup chopped fresh parsley
  • 6 TB crumbled feta cheese
  • Optional: lemon wedges for serving
Instructions
  1. Combine quinoa, water, and ¼ tsp salt in a small saucepan. Bring to a boil, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Place quinoa in a large bowl, fluff with a fork, and let cool. 

  2. Whisk together olive oil, lemon juice, lemon zest, remaining 1 ¼ tsp salt, and pepper. Pour over quinoa and toss to combine. Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley. Serve garnished with feta cheese and a lemon wedge.

Nutrition Facts
Lemony Tabouli with Quinoa, Chickpeas & Feta
Amount Per Serving
Calories 295 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 991mg 41%
Potassium 421mg 12%
Total Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Sugars 2g
Protein 10g 20%
Vitamin A 12.5%
Vitamin C 15%
Calcium 14.5%
Iron 15.6%
* Percent Daily Values are based on a 2000 calorie diet.

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