This quinoa tabbouleh salad recipe is light, refreshing, and is the best side dish for any get together! It's healthy, high in plant-based protein, vegan, gluten-free, and takes less than 20 minutes to make!
Jump to:
Traditional tabbouleh, or tabouli, is made with bulgur but in order to keep this dish gluten-free, we're opting for quinoa. This Lebanese inspired recipe pairs perfectly with other mediterranean dishes like falafel!
Ingredients
This recipe is super simple and only requires a few basic ingredients! As I mentioned, we'll be straying a bit from the traditional recipe and using:
- Quinoa: Traditional tabbouleh uses bulgur, but we'll be using quinoa to keep this recipe gluten-free! Feel free to use tri-color or the classic white quinoa.
- Parsley: One of the main ingredients aside from the quinoa and it make this recipe so fresh!
- Mint: Just a bit for added freshness and flavor.
- Chickpeas: to add some bite and protein to this salad.
- Shallot: You could totally use a red or white onion, but I find a shallot to be the perfect compromise! It adds a ton of flavor to the dish.
- Tomatoes: This is a traditional ingredient for this dish, so I wanted to leave it in!
- Cucumber: to add some crunch and keep this salad really fresh.
- Vegan Feta: totally optional and a bit untraditional for this recipe, but I feel like I can't have a mediterranean dish without it!
- Lemon Olive Oil Vinaigrette: our homemade dressing! Super simple and only calls for olive oil, lemon juice, garlic, dijon mustard, salt and pepper.
How to Make Quinoa Tabbouleh Salad
This recipe is so easy to make and takes less than 20 minutes to throw together!
- Cook the quinoa according to package instructions and then let it cool.
- Cut the stems of the parsley and mint off and finely chop. You could even pulse them a few times in a blender or food processor.
- To a large bowl, add the chopped parsley, mint, chickpeas, shallot, tomatoes, cucumber, feta, and cooled quinoa.
- Whisk together the ingredients for the vinaigrette and add to the salad. Mix well until incorporated and enjoy!
Recipe Variations
- Swap quinoa for bulgur or millet! Make this recipe more traditional by using bulgur instead, just remember it will not longer be gluten-free. To keep this recipe gluten-free, you could swap the quinoa with millet.
- Use red peppers instead of tomatoes. The texture of red peppers will work really well in this dish!
- Ditch the chickpeas entirely or use white beans instead! Chickpeas are, yet again, not traditionally part of this dish, so feel free to lose 'em or swap 'em.
Quick Tips
This recipe is so simple I really have no additional tips for you other than these two: use fresh herbs and if you're not serving right away, leave the dressing off until you're ready to serve.
FAQ
Absolutely! It is light but full of good nutrition. This tabouli recipe is packed with fiber, complex carbohydrates, plant-based proteins, and healthy fats.
I would not recommend freezing it as it will become a soggy mess upon defrosting because of the fresh herbs used.
This salad will keep in the fridge for up to 5 days when stored in an airtight container.
This dish is best served chilled and can be eaten as is or alongside some falafel, hummus, and pita!
If you make this recipe, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment and review below. I hope you love this dish as much as we do!
📖 Recipe
Quinoa Tabbouleh Salad
Ingredients
- 1 cup quinoa
- ½ cup mint chopped
- 1 cup parsley chopped
- 1 can chickpeas drained and rinsed
- 3 mini cucumbers diced
- ½ cup shallot chopped
- 1 cup grape tomatoes halved
- 4 oz feta crumbled
Lemon Olive Oil Vinaigrette:
- ⅓ cup olive oil
- 3 tablespoons lemon juice
- 2 garlic cloves minced
- 2 teaspoons dijon mustard
- salt & pepper to taste
Instructions
- Cook the quinoa according to package instructions and then let it cool.1 cup quinoa
- Cut the stems of the parsley and mint off and finely chop. You could even pulse them a few times in a blender or food processor.
- To a large bowl, add the chopped parsley, mint, chickpeas, shallot, tomatoes, cucumber, feta, and cooled quinoa.½ cup mint, 1 cup parsley, 1 can chickpeas, 3 mini cucumbers, ½ cup shallot, 1 cup grape tomatoes, 4 oz feta, 1 cup quinoa
- Whisk together the ingredients for the vinaigrette and add to the salad. Toss well until combined.⅓ cup olive oil, 3 tablespoons lemon juice, 2 garlic cloves, 2 teaspoons dijon mustard, salt & pepper
- Serve chilled and enjoyed!
Paige
So crisp and delicious! The perfect summer salad for days when it’s too hot to cook. I love the texture and flavor that this dish lends.
Pinch of Parsley
Omg thanks Paige!! So glad you loved it.
Lauren
This tabbouleh salad is perfect for lunch. Love that it's gluten free