A modern twist on classic tabbouleh using protein-packed quinoa and crispy roasted chickpeas. This vibrant salad bursts with fresh herbs, juicy tomatoes, and a bright lemon dressing that's both nutritious and satisfying.
Recipe Details
Ingredients
- 200g quinoa, rinsed
- 500ml vegetable broth
- 400g canned chickpeas, drained and patted dry
- 2 tbsp olive oil for chickpeas
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt for chickpeas
- 300g cherry tomatoes, halved
- 1 large English cucumber, diced
- 60g fresh parsley, finely chopped
- 30g fresh mint leaves, chopped
- 4 green onions, thinly sliced
- 80ml fresh lemon juice
- 60ml extra virgin olive oil for dressing
- 2 cloves garlic, minced
- to taste salt
- to taste freshly ground black pepper
- 100g feta cheese, crumbled (optional)
Instructions
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Preheat oven to 200°C (400°F). Toss 400g canned chickpeas with 2 tbsp olive oil for chickpeas, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt for chickpeas. Spread on a baking sheet.
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Roast chickpeas for 20-25 minutes, shaking pan halfway through, until golden and crispy. Set aside to cool.
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Meanwhile, bring 500ml vegetable broth to a boil in a medium saucepan. Add 200g quinoa, reduce heat to low, cover, and simmer for 15 minutes.
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Remove from heat and let stand covered for 5 minutes. Fluff with a fork and transfer to a large bowl to cool completely.
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Add 300g cherry tomatoes, 1 large English cucumber, 60g fresh parsley, 30g fresh mint leaves, and 4 green onions to the cooled quinoa.
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In a small bowl, whisk together 80ml fresh lemon juice, 60ml extra virgin olive oil for dressing, and 2 cloves garlic. Season with to taste salt and to taste freshly ground black pepper.
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Pour dressing over quinoa mixture and toss thoroughly to combine. Taste and adjust seasoning.
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Just before serving, add roasted chickpeas and gently fold in. Top with 100g feta cheese if using.
Tips
Quinoa Cooking: Toasting quinoa in a dry pan for 2-3 minutes before cooking adds a nutty flavor. Always rinse quinoa first to remove any bitter coating.
Herb Freshness: Use the freshest herbs possible - they're the star of this dish. The ratio of parsley to mint can be adjusted to taste, but parsley should dominate.
Chickpea Crispiness: For extra crispy chickpeas, dry them thoroughly and remove any loose skins. Don't add them until serving or they'll lose their crunch.
Make-Ahead: Prepare all components separately and combine just before serving. The dressed salad (without chickpeas) keeps for 3 days refrigerated.
Variations: Add pomegranate seeds for sweetness, toasted pine nuts for richness, or diced avocado for creaminess. Bulgur wheat can replace quinoa for a more traditional version.