Quinoa Tabouli With Crispy Roasted Chickpeas

Simple, fresh ingredients come together for this easy-to-make and easier-to-devour tabouli with roasted chickpeas. This recipe is perfect for lunches, as a starter for dinner parties, and everything in between.

What is Tabouli? Or Tabbouleh?

It’s a middle eastern salad made from chopped parsley, mint, tomatoes, bulgur, and lemon juice. There are many variations to the dish, too. Some are made with cucumbers, while others are not. Some add spices. Others add a drizzle of olive oil alongside the lemon. Everyone has their favorite version. And today, I wanted to share with you, mine.
What’s Different In My Version Of Tabouli.

Roasted Chickpeas. Traditionally, chickpeas are not in Tabouli. But I add them for extra protein and flavor. What I get is a more fulfilling dish that leaves me satisfied longer. Drain and rinse the chickpeas and roast them to get the most delicious flavor out of them.

Quinoa. Instead of bulgur. Quinoa is ancient South American grain that is loaded with healthy benefits. It contains more protein, fiber, and healthy fats when compared to many other kinds of grains. It can also help fight inflammation as it’s very high in antioxidants.

Cucumbers. Remember when I said many versions omit cucumbers? I like to add them. They add a very fresh taste and a crunchy texture to the Tabouli.

Feta cheese. I find the mild, crumbly cheese is a great topping that brings the whole dish together.

Tabouli is a healthy and satisfying salad that the entire family can enjoy!

This salad pairs well with these dishes:

Quick and Easy Creamy Stuffed Eggs with Dill makes the perfect appetizer.

I love to make these Classic Piroshki with a Meat Filling.

Quinoa Tabouli With Crispy Roasted Chickpeas

Tabouli salad with crispy roasted chickpeas, quinoa, and light dressing of olive oil and lemon juice.

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Course: Dinner, Lunch, Salad, Side Dish

Cuisine: American

Allergy: Nut Free, Vegetarian

Total Time: 50 minutes minutes

ServingsServings: 6

Calories: 493kcal

Author: Marina Rizhkov

Equipment

• ▢
  baking sheet
• ▢
  bowl
• ▢
  knife
• ▢
  cutting board
• ▢
  mixing spoon

Ingredients

• ▢ 1½ cups chickpeas, drained & rinsed
• ▢ 2 tsp avocado oil, or olive oil
• ▢ ½ tsp garlic powder
• ▢ ½ tsp salt
• ▢ 3 cups quinoa, cooked
• ▢ 2 cups cherry tomatoes, chopped, or regular tomatoes
• ▢ 1 cup cucumber, seeded, chopped, or English cucumber
• ▢ ⅓ cup mint leaves, minced
• ▢ 1 cup curly parsley, chopped
• ▢ ½-1 lemon, juiced
• ▢ ¼ cup olive oil, or avocado oil
• ▢ ¾ tsp salt, or to taste
• ▢ feta cheese, for topping, optional

Instructions

• Preheat oven to 425°F.
• Drain and rinse chickpeas and pat dry with a towel or paper towel. Make sure they are very dry, this is the key to crispy chickpeas!
  1½ cups chickpeas,
• Line a baking sheet with parchment paper. Scatter chickpeas onto a baking sheet, then drizzle 2 teaspoons oil over chickpeas and toss to coat.
  2 tsp avocado oil,
• Bake for 20-30 minutes or until crisp (you will need to test them) then remove them from the oven and season with garlic powder and sea salt. Set aside to cool.
  ½ tsp garlic powder, ¾ tsp salt,
• Add quinoa, cherry tomatoes, cucumbers, mint, and chopped parsley to a bowl.
  3 cups quinoa,, 2 cups cherry tomatoes,, 1 cup cucumber,, ⅓ cup mint leaves,, 1 cup curly parsley,
• Toss well and add olive oil, lemon, and salt and stir to coat. Taste and adjust lemon and salt to your liking.
  ½-1 lemon,, ¼ cup olive oil,, ½ tsp salt
• Serve topped with crispy chickpeas, extra chopped herbs, and feta cheese (optional).
  feta cheese,

Nutrition

Calories: 493kcal | Carbohydrates: 70g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 504mg | Potassium: 821mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1232IU | Vitamin C: 31mg | Calcium: 91mg | Iron: 6mg

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