Lemony Tabouli with Quinoa, Chickpeas & Feta

15 minutes



A healthier take on the traditional Middle Eastern version, this delicious salad is a perfect make-ahead picnic dish or packable desk lunch. We like storing ours in adorable mason jars for ultimate portability. Thanks to the protein punch of quinoa and chickpeas, this also works as a hearty vegetarian entrée (just make sure to get vegetarian feta).

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1 cup quinoa
1 3/4 water
1 1/2 teaspoon kosher salt divided
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons lemon zest
1/8 teaspoon pepper
1 15oz can chick peas rinsed and drained
1 cup halved grape tomatoes
1 cup cucumber seeded, diced
2/3 cup minced red onion
1/3 cup chopped fresh mint
1/4 cup chopped fresh parsley
6 tablespoons crumbled feta cheese
Optional: lemon wedges for serving
Nutritional Information
295kcal Calories
33g Carbohydrates
10g Protein
13g Fat
3g Saturated Fat
15mg Cholesterol
991mg Sodium
421mg Potassium
6g Fiber
2g Sugar
625IU Vitamin A
12.4mg Vitamin C
145mg Calcium
2.8mg Iron


Combine quinoa, water, and ¼ tsp salt in a small saucepan. Bring to a boil, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Place quinoa in a large bowl, fluff with a fork, and let cool.
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Whisk together olive oil, lemon juice, lemon zest, remaining 1 ¼ tsp salt, and pepper. Pour over quinoa and toss to combine. Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley.
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Serve garnished with feta cheese and a lemon wedge.
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