chickpea & quinoa tabbouleh

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This one is for the moms and dads out there looking for a healthy, portable lunch option, although your kids just might surprise you and eat this too! It’s a delicious, nutritious, protein-packed lunch that stores and travels easily. Don’t skimp on the fresh herbs, they really make this dish!


1 c. quinoa, well-rinsed and drained
1 1/4 c. water
1/4 tsp salt
1 large cucumber, peeled, sliced and quartered
20 or so baby tomatoes, quartered, or 2 medium tomatoes, coarsely chopped
1-398 ml can chickpeas (or 1.5 c. home-cooked chickpeas), rinsed and drained
1/3 c. minced red onion
1/2 c. fresh chopped mint
1/2 c. fresh chopped parsley
1/3 c. lemon juice
3 tbsp olive oil
2 tbsp apple cider vinegar
2 garlic cloves, crushed
1/4 tsp black pepper
1/4 tsp sea salt

To prepare:

Combine quinoa, 1/4 tsp salt and water in a pot and bring to a boil. Reduce to medium-low heat, cover and cook for 15-20 minutes or until quinoa tender. Transfer to a bowl and let cool.

Meanwhile, combine the cucumber, tomatoes, chickpeas, onion, mint and parsley in a salad bowl.

In a separate bowl, whisk together the lemon juice, olive oil, apple cider vinegar, garlic, pepper and salt.

Add cooled quinoa to vegetable mixture, then pour dressing over the top and toss well.

Store in an airtight container in the fridge, the longer it sits, the better it tastes!

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