Quinoa Tabbouleh Salad with Chickpeas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining quinoa and chickpeas with fresh vegetables, herbs, and lemon dressing. It's nutritious and flavorful, served cold and perfect for lunch, picnics, or light dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 1 C (190g) Bob's Red Mill Tri Color Quinoa
- 2 C (472g) Water
- 1 1/2 C (220g) Cooked Chickpeas, (from one can, drained or home cooked from raw)
- 2 C (350g) Cherry Tomatoes (sliced in half, some quartered. Roma tomatoes may be subbed, about three, diced small. )
- 2 C (240g) Slicing Cucumber (diced in small cubes, skins on if organic, about one large or two small)
- 3/4 C (40g) Curly Parsley (chopped fine, about one big bunch)
- 2/3 C (35g) Green Onions / Scallions (sliced thin, white and green parts)
- 2 Tbs Mint* (see note, chopped fine)
- Fresh Ground Pepper
- 1/3 C (65g) Extra Virgin Olive Oil
- 1 Lemon, zested
- 1/3 C (70g) Fresh Lemon Juice (about 1 1/2 lemons)
- 1 1/2 tsp Garlic (minced)
- 3/4 tsp Fine Sea Salt
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 263mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 47mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.