This quinoa tabbouleh salad is light, fresh, and makes the perfect side dish for any family get together! It is also both vegan and gluten-free.
Spring has sprung and I’m craving all the fresh salads! I’ve been a fan of salads for a few years now, but hate ones that leave my stomach growling within 30 minutes of eating it. Anyone else? That’s where this quinoa tabbouleh salad comes in handy.
It’s light and fresh but packed with protein and healthy fats to keep you satiated. Traditional tabbouleh has bulgur, but I wanted to keep it gluten free, so we’re using quinoa. There are also no chickpeas in traditional tabbouleh, but hey, we need this salad to be filling!
It’s perfect for a beach trip or picnic and pairs well with some of my oven baked falafel.
To make this salad, you’ll start by prepping your quinoa. You’ll use 1 cup of dry quinoa and 2 cups of water. Give it a stir, cover the pot, keep the heat on low, and then forget about it for 15 minutes. Easy! While that’s cooking, prep all the other ingredients.
For this recipe, we’re using onion, cucumber, chickpeas, parsley, and bell pepper. You can sub the pepper for tomatoes, but I find the salad is too soggy with tomatoes.
All you’ll need to do is chop these up into small pieces and add to a bowl. Next, prepare the dressing by whisking all ingredients together. Then add to the salad bowl with the cooked and cooled quinoa.
This quinoa tabbouleh salad is light, fresh, and makes the perfect side dish for any party!
- 2 bunches of parsley, stems removed (4 cups chopped)
- 1 cup uncooked quinoa
- 1 small red bell pepper, chopped
- 1 can chickpeas, drained and rinsed
- 1/2 cup chopped onion (white or red)
- 1/2 large cucumber, diced
- Optional: 1/2 cup fresh mint, chopped
- 1/3 cup olive oil
- 1 clove garlic, minced
- 2 tsp maple syrup
- 1/2 tablespoon sea salt
- 3–4 tablespoon lemon juice
- 2 teaspoon dijon mustard
- 1/4 teaspoon black pepper
- Cook the quinoa according to package instructions.
- Remove the stems of the parsley and chop into very small pieces.
- Add to a large mixing bowl with the drained and rinsed chickpeas, bell pepper, cucumber, onion, and mint if using.
- Let the quinoa cool, and prepare the dressing in the meantime.
- Mix the olive oil, garlic, maple syrup, salt, lemon juice, dijon mustard, and black pepper together in a small bowl.
- Add the cooled quinoa and dressing to the salad and mix until well incorporated.
- Top with additional salt and pepper if desired.
Looking for more recipes like this? This gluten-free tabbouleh recipe features cauliflower couscous. You could also bulk it up with cooked whole lentils, chickpeas, or flageolet beans for an extra boost of protein, calcium, and iron.
This Egyptian-style vegan broad bean salad can be enjoyed alongside flat bread and dairy-free tahini. The recipe includes onion, tomatoes, parsley, olive oil, and spices.
You might also like this vegan Moroccan chickpea salad. It’s served with chia seeds, chickpeas, almonds, falafel, and chili-lime dressing, making it nutritious and delicious.
This recipe was republished with permission from Eat With Clarity.