A twist on traditional tabouleh, this recipe pairs great with pita chips, wraps, or your favorite Lebanese dishes.  The protein packed tabouleh has a unique freshness from the parsley and mint, while the quinoa and chickpeas provide tasty earthiness.  This dish is also a great way to utilize leftover quinoa.  Enjoy!


Prep time:

Servings: 4


  • 1/2 cup quinoa
  • 3/4 cup chickpeas
  • 1/3 cup cherry tomato diced
  • 1/4 cup cucumber diced
  • 2 tbsp finely chopped red onion
  • 2 tbsp lemon juice
  • 2 tbsp finely chopped parsley
  • 1 tbsp chopped mint
  • 2 tbsp olive oil
  • Salt to taste


  • Cook the quinoa.
  • Chop all the ingredients.
  • Combine the quinoa and all other ingredients in a bowl.
  • Serve with chips along with hummus or in wraps