Quinoa Tabbouleh with Chickpeas
A bright, herb-heavy tabbouleh made with fluffy quinoa instead of bulgur, plus chickpeas, cucumber, tomatoes, lemon and plenty of parsley and mint.
Traditional Lebanese tabbouleh is really an herb salad: mostly parsley, with just a little bulgur, tomato and onion, dressed with lemon and olive oil. We keep that spirit, with heaps of parsley and mint, but swap the bulgur for quinoa and add a can of chickpeas so it stands on its own as a packable lunch.
The key is drying everything well. Cool the quinoa fully and spread it out so it stays fluffy, and pat the herbs dry after washing so the dressing clings instead of pooling. Chop the herbs with a sharp knife rather than a food processor, which bruises them and turns them dark.
Quinoa Tabbouleh with Chickpeas
Ingredients
- 3/4 cup quinoa, rinsed well
- 1 1/2 cups water
- 1/2 teaspoon kosher salt, plus more to taste
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 large bunches flat-leaf parsley, leaves and tender stems finely chopped (about 2 cups)
- 1/2 cup finely chopped fresh mint
- 1 English cucumber, finely diced
- 1 1/2 cups cherry tomatoes, quartered
- 3 green onions, thinly sliced
- 1/3 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 small garlic clove, grated
- 1/2 teaspoon ground sumac or black pepper
Method
- Combine the quinoa, water and salt in a small saucepan and bring to a boil. Cover, reduce the heat to low and simmer for 15 minutes, until the water is absorbed.
- Remove from the heat and leave covered for 5 minutes, then fluff with a fork and spread on a large plate or sheet pan to cool completely.
- While the quinoa cools, wash the parsley and mint and dry them thoroughly in a salad spinner or with towels. Chop finely with a sharp knife.
- Whisk the lemon juice, olive oil, garlic and sumac with a good pinch of salt in a large bowl.
- Add the cooled quinoa, chickpeas, cucumber, tomatoes and green onions to the bowl and toss with the dressing.
- Fold in the parsley and mint until everything is evenly green and speckled.
- Taste and adjust with more lemon, salt or oil. Let it rest for 10 minutes before serving so the flavors come together.
Kitchen notes
- Rinse quinoa in a fine-mesh strainer until the water runs clear to remove its bitter coating.
- For the most authentic flavor, use plenty of lemon; tabbouleh should be bright and tangy.
- Serve with warm pita, hummus and a few olives for a mezze-style lunch.
Ways to vary it
To make it a heartier dinner, top each bowl with grilled chicken, seared halloumi or a few falafel. In the summer, swap the cherry tomatoes for ripe heirloom tomatoes, and in winter add pomegranate seeds for color and a sweet-tart crunch.
Keeping & reheating
Tabbouleh keeps for up to 3 days in the fridge. The herbs soften a little over time, so add the tomatoes just before serving if you are making it more than a day ahead.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
