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Chickpea and Quinoa Tabbouleh

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


Lebanese grain salad



ΒΎ 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