quinoa + chickpea tabbouleh (gluten-free + vegan)
Prep time
Total time
This salad is so simple I almost feel guilty documenting it as a recipe at all. Consider doubling it as your next potluck contribution. It's a crowd-pleaser with bright, summery flavors that are accessible all year round.
Makes: 6 side servings
  • ¼ cup extra virgin olive oil
  • juice of 2 lemons
  • zest of 1 lemon
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 1 can chickpeas, drained and rinsed
  • 1 cup cherry or grape tomatoes, quartered
  • ¾ cup cooked quinoa (I always use this method for cooking)
  • ¾ cup curly parsley, finely chopped
  • ¼ cup red onion, finely diced
  1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt and pepper.
  2. Add remaining ingredients, tossing well to combine.
  3. Enjoy immediately -- or refrigerate salad and allow flavors to meld for 30 mins - overnight.
I almost exclusively use flat-leaf parsley in most recipes, but I really like the traditionally curly variety here because of its ability to better "grip" the quinoa and the vinaigrette.

Also, if you're not looking to keep this salad vegan, I love the addition of a little finely crumbled feta right over the top.
Recipe by the pig & quill at https://thepigandquill.com/quinoa-chickpea-tabbouleh-gf-vegan/