Quinoa Chickpea Tabbouleh ~ Gluten-Free, Vegan Option

I suppose I can’t really call this tabbouleh since I used quinoa instead of bulgar and added a bunch of ingredients that aren’t in a traditional tabbouleh recipe. But who cares. This is my blog and I’ll post what I wanna 😉 Plus, this version is pretty tasty!

I’ve been adding a bit more carbs into my diet lately after doing Yuri Elkaim’s The All-Day Fat-Burning Diet.  If you following me on Instagram, you’ll already know all about this!  I think I’ll end up doing a full review on the book, but long story short, it’s a 5 day carb-cycle including a fast day – eeek! But also a feast day (with more healthy carbs) – yay!

For me, the purpose of this was to kick-start my metabolism because I felt like I have been slowly gaining a bit and plateauing.  I really liked this program although it involved a lot of prep. I mean A LOT! And I even simplified it for myself.  Ah well, I guess in order to see results you have to put the work in, “no pain, no gain”, “nothing worth having comes easy”, “dreams don’t work unless you do”…I mean, how many of these inspirational quotes are out there – a million.  The answer is a million.

Back to the recipe…I swapped out the bulgar wheat for quinoa so I could keep it gluten-free.  This also makes a fabulous Meatless Monday recipe and can be vegan if you leave out the feta.

The dressing and herbs still have that fabulous fresh tabbouleh flavour.  Make a double batch and I promise this will be a hit at your next pot luck or BBQ.Quinoa_Chickpea_Tabbouleh_Gluten-Free_Vegan_thehappyhealthfreak.com

Quinoa Chickpea Tabbouleh
Serves 8
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Ingredients
  1. 2 cups cooked quinoa
  2. 1 can organic chickpeas, drained and rinsed
  3. 3 green onions, chopped
  4. 1 cup cherry tomatoes, halved
  5. 1 cup mini-cucumbers, sliced
  6. 1/2 cup goat feta cheese (omit for vegan version)
  7. 1/4 cup walnuts, chopped
  8. 1/2 cup fresh parsley, chopped
  9. 1/2 cup fresh mint, chopped
  10. 1/4 cup olive oil
  11. 1/4 cup fresh lemon juice
  12. 1 clove garlic, minced
  13. S&P to taste
Instructions
  1. In a large mixing bowl, add quinoa, chickpeas, green onions, tomatoes, and cucumbers. Stir to combine.
  2. In a small bowl, add parsley, mint, olive oil, lemon juice, garlic and S&P. Whisk well. Pour over quinoa and veggies.
  3. Stir in feta cheese and walnuts.
  4. Refrigerate for at least 2 hours or overnight.
  5. Dish up and enjoy!
Nutritional Info per 1 cup serving
  1. 228 Calories, 23g Carbs, 4g Fibre, 12g Fat, 7g Protein, 3g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak http://thehappyhealthfreak.com/
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4 Comments

  • Andrea Wyckoff June 2, 2016 at 6:32 pm

    This looks so refreshing and delicious!! Such a great combo of ingredients you have put together! Nom. Nom.

    I have literally been daydreaming about Tabouli all week, finally made it down to the farmers market today so I can play around with a veggie tabouli tomorrow. I LOVE having cold salad dishes like this in the fridge for quick snacks.

    Happy Summer!!

    Reply
    • happyhealthfreak June 2, 2016 at 6:40 pm

      Thanks Andrea! I’ve been eating it all week, still not sick of it 😀 Love a good farmer’s market, totally the kick off to summer, enjoy!!

      Reply
  • fitfoodiemama June 4, 2016 at 1:49 pm

    UM YUM! I totally think you can call this quinoa- love the addition of the chickpeas!

    Reply

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