Quinoa Tabbouleh with Roasted Chickpeas
This quinoa tabbouleh is a light and refreshing side dish that's perfect for summer. It's made with fluffy quinoa, crispy roasted chickpeas, and fresh herbs. The dressing is simple, yet flavorful, with a bright acidity from the lemon juice and a hint of sweetness from the honey. This tabbouleh is a great way to use up leftover quinoa, and it's also a great make-ahead dish. Simply refrigerate the tabbouleh for up to 3 days, and then bring it to room temperature before serving.
Tabbouleh is a classic Middle Eastern salad that's typically made with bulgur, chopped vegetables, and herbs. This version of tabbouleh uses quinoa instead of bulgur, which gives it a lighter, fluffier texture. The addition of roasted chickpeas adds a bit of crunch and protein to the salad. The dressing is made with a combination of lemon juice, olive oil, and honey, which gives it a bright, refreshing flavor. This tabbouleh is a great way to enjoy the flavors of the Middle East without having to cook any meat.
Quinoa Tabbouleh with Roasted Chickpeas Quinoa Tabbouleh with Roasted Chickpeas Quinoa Tabbouleh with Roasted Chickpeas Quinoa Tabbouleh with Roasted Chickpeas
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 2 cups water or bone broth
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
Instructions
  1. Rinse the quinoa in a fine-mesh sieve.
  2. Combine the quinoa and water in a medium saucepan and bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid has been absorbed.
  4. While the quinoa is cooking, roast the chickpeas on a baking sheet at 400 degrees Fahrenheit for 15-20 minutes, or until golden brown and crispy.
  5. In a large bowl, combine the cooked quinoa, chickpeas, olive oil, parsley, mint, cilantro, and red onion.
  6. Season to taste with salt and pepper.
  7. Serve immediately or chill for later.
Why It Works
  • The use of quinoa instead of bulgur gives the tabbouleh a lighter, fluffier texture.
  • The addition of roasted chickpeas adds a bit of crunch and protein to the salad.
  • The dressing is made with a combination of lemon juice, olive oil, and honey, which gives it a bright, refreshing flavor.