Lemony Quinoa Tabouli with Chick Peas

Published April 8, 2016

SmartPoints: 5  |  Prep Time: 10 min  |  Cook Time: 15 min  |  Serves: 6  |  Difficulty: Easy


Protein packed quinoa makes a great substitute for bulgar in this lemony tabouli salad. Chickpeas up the fibre and protein for a filling lunch or light dinner.


  • 1 cup(s) uncooked quinoa
  • 1 3⁄4 cup(s)water
  • 1 1⁄2 tsptable salt, divided
  • 1 Tbsp olive oil, extra virgin
  • 2 Tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1 tsp Dijon Mustard
  • 1⁄8 tsp black pepper
  • 15 oz canned garbanzo beans (undrained), 1 can, rinsed and drained
  • 1 cup(s) grape tomatoes, halved
  • 1 cup(s) peeled sliced cucumber, seeded and diced
  • 2⁄3 cup(s) uncooked red onion(s), minced
  • 1⁄3 cup(s) mint leaves, minced
  • 1⁄4 cup(s) fresh parsley, minced
  • 1 medium lemon(s), cut into wedges


  1. Combine quinoa, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil, cover, and simmer for 15 minutes or until quinoa is tender. Place quinoa in a large bowl, fluff with a fork, and let cool. Whisk together olive oil, lemon juice, lemon zest, mustard, remaining 1 1/4 tsp salt, and pepper. Pour over quinoa and toss to combine. Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley. Serve with a lemon wedge.


If this salad is made ahead it tends to absorb the dressing. Toss with additional lemon juice, salt and pepper to refresh it before serving.