How To Make Quinoa Tabbouleh Salad with Chickpeas and Avocado (gluten-free)

A simple and healthy (vegan and gluten-free) quinoa tabbouleh  salad packed with fresh parsley, mint, creamy avocado, and crunchy  chickpeas for extra protein. Ready in less than 30 minutes, and it makes a great meal-prep option for weekdays!

– Quinoa – Salt – Lemon juice – Lemon zest – Extra-virgin olive oil – Cherry tomatoes – Chickpeas – Scallions – Flat-leaf parsley – Mint – Avocado

Ingredients Needed

Rinse 1 cup of quinoa and add to a saucepan. Add 2 cups of water and ½ teaspoon of salt. Bring to a boil. Reduce heat to low, cover, and simmer for around 20 minutes, or until all of the liquid is absorbed. Transfer to a medium-sized bowl to cool slightly.

Recipe Instructions

In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper. Set aside.

Recipe Instructions

Add tomatoes, chickpeas, scallions,  parsley, and mint to bowl with cooled quinoa and toss to combine. Add  dressing and toss once more. Top with avocado slices.

Recipe Instructions

Make ahead: You can either cook the quinoa up to 24 hours ahead of time and store it in the refrigerator until ready to assemble the salad, or prepare the salad up to 24 hours ahead of time and store it (covered) in the refrigerator.

Top Tips

Use freshly-squeezed lemon juice. Because lemon juice and lemon zest are one of the key flavors in this salad, fresh lemon juice really makes a difference.

Top Tips

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I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never  far behind!  Sign up to get recipes delivered to your inbox!