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  • Vegetarian

Quinoa Tabouli With Crispy Roasted Chickpeas

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

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!

Quinoa Tabouli With Crispy Roasted Chickpeas


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
Servings: 6
Calories: 493kcal



  • 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
  • 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


  • 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!
  • Line a baking sheet with parchment paper. Scatter chickpeas onto a baking sheet, then drizzle 2 teaspoons oil over chickpeas and toss to coat.
  • 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.
  • Add quinoa, cherry tomatoes, cucumbers, mint, and chopped parsley to a bowl.
  • Toss well and add olive oil, lemon, and salt and stir to coat. Taste and adjust lemon and salt to your liking.
  • Serve topped with crispy chickpeas, extra chopped herbs, and feta cheese (optional).


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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