This Quinoa Chickpea Tabbouleh Salad is a twist on the Lebanese classic recipe! With added chickpeas and quinoa in place of the usual bulgur wheat, this high-fiber, high-protein salad is a meal on it’s own. It’s also delicious stuffed into a pita pocket sandwich, especially with the leftovers for an easy lunch!
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!
...GET THE RECIPE for Quinoa Chickpea Tabbouleh Salad!