Chickpea and Quinoa Tabbouleh

Tabbouleh is a Lebanese salad based on grains and bursting with fresh flavours.  This version is packed with protein and iron from the quinoa and chickpeas, so this makes a great option for vegetarians!!

Delicious fresh tomatoes, cucumber and parsley makes this a great tasting dish, and keeping it in a air tight container means you can meal prep it for lunches, a day or so in advance.

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Chickpea and Quinoa Tabbouleh

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  • Author: Rachel Wilcock
  • Total Time: 27 minutes
  • Yield: 4 1x


Lebanese grain salad



¾ cup (130g) quinoa, uncooked

1 x 14 oz. (400g) can chickpeas, drained

2 medium tomatoes, diced

1 small cucumber, diced

1 cup (60g) parsley, chopped

3 tbsp. olive oil

2 tbsp. red wine vinegar

salt and pepper


  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 refrigerator to chill.
  4. Best served chilled.


Store refrigerated in an air-tight container for up to 2-3 days.

  • Prep Time: 15
  • Cook Time: 12


  • Calories: 334

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