Quinoa Tabouleh

  • serves 4

The addition of chickpeas (garbanzo beans) and the substitution of quinoa for couscous adds extra protein to this traditional grain salad. Recipe from Get it Ripe: A Fresh Take on Vegan Cooking, published by Arsenal Pulp Press.

13 Ratings
Directions for: Quinoa Tabouleh


1 ½ cup cooked quinoa, cooled

2 cup cooked chickpeas or 1 19-oz can, drained and rinsed

1 medium cucumber, quartered lengthwise then sliced

2 medium tomatoes, diced

1 ½ cup chopped fresh parsley leaves

1/4-1/2 cup chopped fresh mint leaves

2-3 cloves garlic, minced

¼ cup flax seed oil

¼ cup olive oil

2 Tbsp lemon juice

1 tsp sea salt

freshly ground black pepper to taste


1. Combine all ingredients in a large bowl.

2. Cover and chill in fridge for at least 30 minutes.

3. Remove from fridge, uncover, toss lightly, and serve.

4. Store any leftovers in fridge for up to 2 days.

See more: Side, Salad, Healthy, Vegan, Vegetarian, Beans



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