This classic tabbouleh recipe gets a boost of protein thanks to healthy quinoa, for a nutritious and refreshing Mediterranean salad that’s great for a meal or as a side dish.
We’ve spent a small fortune on cutlery in our home. We’ve tried lots of different brands and every various style. Chefs knives, carving knives, vegetable cleavers and santoku knives. They each have their place in the sun. But only if they’re sharp and only if you know how to use them.
Because Smudge had a hankering to help me cook in the kitchen and because this recipe for Quinoa Tabbouleh with Chickpeas requires a lot of chopping, I took advantage of the need-for-knife-education situation and put my girl to school. Let’s kill two birds with one stone, am I right?
Smudge has proven her place in our kitchen. She’s seen what cooking means to her mom and dad and she’s ready to graduate from cracking eggs and spreading butter on toast to wielding her way with the most savored utility in the kitchen. The home cook’s trusty sword. The extension of her right arm, or left if that’s your preference.
As Smudge comes around to her 10th birthday in 4 weeks (YIKES!) she’s ready to get into the good stuff, to graduate to the big guns. The knives that do damage. So before she does, she’s going to be schooled by the pros. And that’s where this lesson begins.
This is my first post of several you’ll see throughout the coming year with Craftsy, the online teaching site with hundreds of classes and the world’s best instructors who teach us the rights from the oh-so-not-good-wrongs. From quilting to cake decorating to photography and cooking, they pretty much school it all.
After perusing the site, I decided Craftsy’s Free Complete Knife Skills with Chicago’s Chef Brendan McDermott (where New York Magazine named his Knife Skills Class at Brooklyn Kitchen “Best Cooking Class”) would definitely fit our first knife chopping lesson’s bill.
Not to mention that years of sharpening blindly have rendered our kitchen implements impotent.
We needed a lesson.
Having my husband sit in on the knife sharpening portion of the class just may have saved our investment in top-quality knives that have been over and under sharpened due to the 437 different sharpening instruments (and wrong angles we soon discovered thanks to Chef Brendan) that we’ve acquired over the years.
And then, wa-la! After learning the right angle, our knives cut through both tomatoes and paper with razor sharp precision. Paper knife cutting. Watch out Edward Scissorhands.
The course consists of four components and takes just over an hour and 45 minutes to complete.
Plus, an unexpected bonus! Chef Brendan shows how to open a beer bottle with a knife. My husband is in heaven right about now.
Enlisting Smudge to watch the free video showed her she needs to cup her fingers inside and tucked in (as if we haven’t touted this a ton of times she hasn’t listened to until a pro said so) keep your hand nice and relaxed and cut with a circular rotation. Not to mention getting versed up on the four different types of chopping (low cut, high cut, horizontal cut and pull cut.)
Did you know you should cut at the same angle as you type with? Whoda thunk?
This Quinoa Tabbouleh with Chickpeas recipe was the perfect practice session for a novice knife slayer. Lots of veggies for slicing. Lots of herbs for chopping. Lots of practice wielding the most treasured kitchen instrument in all the land.
Fresh herbs are key. Lucky for us, our mint and Italian parsley have sprung in the garden so adding bunches was no big sweat. Chopping into a fine dice gives every single bite a subtle but flavorful punch.
Quinoa and chickpeas add a dose of vegetarian and gluten-free protein to the package. Superfoods in abundance. It’s how we like them.
The dressing is supremely simple. Two lemons yield between ¼ cup and ⅓ cup, depending on the size. Match the olive oil to the amount of lemon juice and your dressing will be spot on.
While traditional tabbouleh dices the fresh cucumber and tomato, we cut them in a larger slice for a fuller mouthful.
That’s my man’s request. He’s a cucumber fiend.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Quinoa Tabbouleh with Chickpeas Recipe
Ingredients
- 1 cup cooked quinoa
- 1 can chickpeas , garbanzo beans, drained and rinsed
- ½ pound Persian cucumbers or 2 hothouse cucumbers , (if using hothouse, seed the cucumbers first), sliced
- 2 cups cherry tomatoes , halved
- 1 cup finely chopped green onion , white and green parts
- 1 cup chopped fresh Italian flat-leaf parsley leaves
- 1 cup chopped mint leaves
- ⅓ cup fresh squeezed lemon juice , (from about 2 large lemons)
- ⅓ cup extra virgin olive oil
- kosher salt and freshly ground black pepper
Instructions
- Place the cooked quinoa in a large bowl. Add the chickpeas, Persian cucumbers, cherry tomatoes, green onion, parsley and mint and toss. In a small bowl whisk the lemon juice with the olive oil and season with kosher salt and freshly ground black pepper. Pour over the ingredients in the large bowl and mix well. Season with more kosher salt and freshly ground pepper to taste. Serve immediately or put in the fridge for flavors to meld.
Nutrition
Sign up for your own opportunity to sign up for Craftsy’s Free Complete Knife Skills online class and become a become a kitchen knife ninja slayer that’s a force to be reckoned with in your own kitchen.
This post is sponsored by Craftsy. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. This post contains affiliate links. As always, all opinions are my own.
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As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
Beth Clark
It took me longer than 10min to prep by hand, but will use food . I used 2 english cukes (approx 4 c), since lebanese unavaavailable in boonies,
but I’d say 1 would suffice. Perhaps the recipe could indicate # of cups? I’ll try sundried tomatoes instead of cherry next time. Otherwise I LOVE this!!! Very health!
Hayley
Hi Beth! Sun-dried tomatoes would be so delicious in this! We appreciate you giving the recipe a try.
Joy
This is a really delicious salad and simple to make. I added feta to mine and my husband added mixed greens, kalamata olives, and feta to his.
So glad you enjoyed it Joy!
Lori
Very yummy. Balanced flavours and especially good using quinoa and chickpeas to add protein. My go to recipe from now on.
I’m glad you enjoyed Lori!
Brand Discount
This recipe is stunning. I love all the fresh veggies and herbs. Pinned!
Ariel
How many servings is this recipe I’ve for?
Ashley @ Foodie Crush
4-6 servings!
maygar
People are again looking out to buy calendars
Sherri
This looks amazing – but not a fan of mint. Would it still be good without it and/or what would you recommend as a substitute!
Mary
LOVE THIS! So simple and perfect for summer nights. Oooooooh it would be amazing ! I’ll have to get on that asap.
Thanks for the inspiration!
My blog about https://needmoreice.com
Take 5 Five Minute Chickpea Tabbouleh
Take 5 Five Minute Chickpea Tabbouleh
Alissa
Any idea what the serving size might be? I have made this in the past and we love it, but I’m currently doing weight watchers and trying to figure out how to factor this. Thank you!
Sonya
How long would it last refrigerated?
I’ve refrigerated it for 2-3 days, but the day of or next day will usually be best.
Becca
Do you think I could freeze this recipe?
Hi Becca, I haven’t frozen it before so I can’t say. But if you do, let me know how it turns out!
Julia
Such a fun twist on tabbouleh! I love the idea of using quinoa.
best pocket knife
Men and women in those days utilize these devices to make
homes as well as in other pursuits including hunting.
Some of these may have special features such as a
sharpening stone for the blade and a pocket holder to store some other small
items. One can also use a ball pen or an umbrella if a cane is not available.
emily pitts
So so so so yummy. And so simple to make. Thank you for sharing it, I could eat the whole bowl right now. But I won’t.
I guess I should read about the knife sharpening. :)
kelley
Gorgeous, Heidi! I can’t believe Smudge is going to be 10. Where does the time go? She’ll be a knife wielding maven in no time!
Jennie @themessybakerblog
This recipe is stunning. I love all the fresh veggies and herbs. Pinned!
Deirdre
Great idea to switch out the bulgar for quinoa. Added some feta, was a great addition.
Deirdre @ thekitschcook.blogspot.com
Emilie@TheCleverCarrot
Nothing beats a good sharp knife, that’s for sure! PS- I want to live in that bowl…
jenna @ just j.faye
I love tabbouleh. It’s been on my “need to make” list for far too long….
Phi @ The Sweetphi Blog
I loooove the phrase you started this post with dull knife = dull life…I’m totally going to drop that in sentences lol. Last year I took a knife skills class and it totally opened my eyes to the importance of keeping my knifes up and how to cut properly- makes a world of difference!
Eileen
Yay, such a beautiful salad! Those cucumbers look awfully good right about now…so a trip to the store may be in order. :)
Liz @ The Lemon Bowl
I LOVE my Mac knife!! It’s my favorite! Love that you’re teaching her how to use a knife properly. And you KNOW I love this salad!
Laura (Tutti Dolci)
Gorgeous tabbouleh, love the colors!
Alyssa
Seriously had a dream about a salad like this the other night and then BAM! here it is. Mind reader? I’m okay with it if it means I get to whip of delicious meals like this :)
And becoming a knife ninja? Sign me up!
Ali | Gimme Some Oven
This salad is gorgeous!!! Love those colors.
And I want to learn how to open a beer bottle with a knife!
Christine from Cook the Story
This is just beautiful, and I bet it tastes incredible, too!
Katrina @ Warm Vanilla Sugar
This is the perfect summer recipe! Love it!
Crystal | Apples & Sparkle
This knife class sounds great, and I’ll just bet I am doing a ton of stuff wrong too. I love my trusty knives though, I’d like to give them the proper care they deserve. This Quinoa Tabbouleh looks so fresh and yummy, I like that it’s chunky with the chickpeas and cucumber slices. Yum! : )