Gluten Free Tabbouleh Salad with Chickpeas & Quinoa
Recipe type: vegan, gluten-free, whole 30
Prep time: 
Total time: 
Serves: about 5 cups
  • 1 cup cooked quinoa*
  • 1½ cups cooked chickpeas (homemade, or one 16 ounce can, drained)
  • 1 cup finely diced english (hothouse) cucumber
  • 1 roma tomato, seeds removed, diced
  • 2 cups finely chopped flat-leaf parsley (or curley parsley, if you prefer it)
  • ¼ cup finely chopped fresh mint
  • 2-3 TBSP mild olive oil, to taste
  • 2-3 TBSP fresh lemon juice, to taste
  • Salt and pepper, to taste
  1. Add everything to a bowl. Mix. Add olive oil, lemon juice, and salt and pepper, to taste. Refrigerate for 1-2 hours before serving.
  2. Tabbouleh can be kept in an airtight container in the fridge for up to a week.
*To cook quinoa:

The ratio for making quinoa is 2:1 (two parts liquid to one part dry quinoa). You can use water, vegetable stock, chicken stock, or most any other liquid for cooking your quinoa. When using stocks, I always prefer to use low-sodium varieties so I can add salt according to my tastes.
To cook, add quinoa and liquid (for example, 1 cup quinoa and 2 cups liquid) to a saucepan. Bring to a simmer, cover, and reduce the heat to low. Cook for about 15-20 minutes, or until the quinoa has absorbed the liquid. Remove from the heat and fluff with a fork. Season to taste.

For more flavorful quinoa, you can start by sauteing a bit of onion, garlic, or spices in a TBSP of olive oil, then add the quinoa and liquid to the pot and cook as normal. For this particular recipe, I kept the quinoa plain, seasoned very lightly with salt.

Quinoa expands a lot while cooking (just about tripling in volume), but I rarely make less than 1 cup (dry) at a time. I portion any extra into baggies, and freeze them so I always have some on hand for quick recipes like this one.

Tabbouleh adapted from THIS RECIPE on
Recipe by Will Cook For Friends at