Vegan Chickpea Tabbouleh
I absolutely adore this vibrant tabbouleh that brings together the earthy chickpeas with the bright, fresh flavors of parsley and mint. The lemon dressing adds a zesty kick that wakes up your taste buds, while the quinoa provides a satisfying heartiness that keeps you full and energized. It's the perfect dish for a light lunch or as a colorful side at any gathering.
Ingredients
- ☐ quinoa — 1 cup, rinsed thoroughly
- ☐ chickpeas — 1 can (15 oz), drained and rinsed
- ☐ fresh parsley — 1 cup, finely chopped
- ☐ fresh mint — 1/2 cup, finely chopped
- ☐ cucumber — 1 medium, diced into small cubes
- ☐ tomatoes — 2 medium, diced into small cubes
- ☐ red onion — 1/4 cup, finely diced
- ☐ lemon juice — 1/4 cup, freshly squeezed
- ☐ olive oil — 3 tablespoons, extra virgin
- ☐ ground cumin — 1 teaspoon
- ☐ sea salt — to taste
- ☐ black pepper — to taste
Nutrition Facts
Per serving · 4 servings total
Instructions
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Bring 2 cups of salted water to a boil in a medium saucepan over medium-high heat.
Add the rinsed quinoa and reduce heat to low. Cover and simmer for 15 minutes, or until all liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let it cool completely to room temperature.
In a large bowl, combine the cooled quinoa, chickpeas, chopped parsley, mint, cucumber, tomatoes, and red onion.
In a small bowl, whisk together the lemon juice, olive oil, cumin, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled, garnished with extra fresh herbs and a lemon wedge if desired.
Recipe notes
For best results, use fresh herbs and squeeze your own lemon juice. This salad tastes even better the next day as the flavors continue to develop. You can add other vegetables like bell peppers or radishes for extra crunch and color.
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