Traditional tabbouleh (aka tabouli) is always heavy on the parsley, and you’ll need a LOT for this recipe. It’s great if you have a ton in your garden, like me, but you can also usually find big bunches at the store. And usually, tabbouleh uses bulgur wheat, which is partially cooked cracked wheat berries. This salad uses quinoa instead, plus chickpeas, which are high in fiber and protein, widely accessible, and just happen to be gluten-free, if that’s your thing. Cucumbers aren’t usually in traditional tabbouleh, but I added them for a cool crunch and more veggies. Everything is tossed in a simple dressing of lemon juice and zest (because I never waste the zest if I can help it!), and PLENTY of extra-virgin olive oil. The balance of protein, fiber, healthy carbs, and healthy fats in the salad makes it super satiating and you’ll love all the fresh flavors! And it couldn’t be easier to make.
Ingredients and Substitutions
Canned or cooked chickpeasQuinoa – I recommend white quinoa.TomatoCucumberParsley – lots of it! Italian flat-leaf is best.Mint – optional, but delicious.Green onions – finely diced red can also be used, but will have a stronger flavor.Fresh lemon juice and zestExtra-virgin olive oil
How to prevent soggy tabbouleh salad
To prevent the salad from being soggy and waterlogged, especially with leftovers, you need to remove as much excess liquid as possible. Here are two tips for this:
How to serve Tabbouleh salad
This tabbouleh salad is a meal on its own with the added protein! But it’s also delicious served with pita bread, grilled halloumi cheese, grilled chicken, or Greek meatballs. And the leftovers are delicious stuffed in a pita pocket, with some sliced feta cheese if you want, or an easy lunch. I’ve already made this recipe 3 times and I have no plans to stop. I hope you give this delicious Quinoa Chickpea Tabbouleh Salad a try!
Other full-meal salad recipes
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