Lemony Quinoa Tabouli with Chickpeas and Feta Recipe

Lemony Quinoa Tabouli with Chickpeas and Feta Recipe

"This delicious salad just might be the perfect make-ahead picnic dish or packable desk lunch! (We like toting ours in adorable mason jars for ultimate portability). The traditional vegetarian Middle Eastern salad gets a delicious-yet-healthy makeover with protein packed quinoa and chickpeas in the mix."

- Julie Hartigan


1 cup quinoa

1 3/4 cups 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 15 oz 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



Combine quinoa, water, and 1/4 teaspoon 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. Whisk together olive oil, lemon juice, lemon zest, remaining 1 1/4 teaspoon salt, and pepper. Pour over quinoa and toss to combine. Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley.


Serve garnished with feta cheese and a lemon wedge.