Quinoa Tabbouleh With Chickpeas & Kale

Amy Clevenger

by | Updated: December 4th, 2016 | Read time: 1 minute

Party season is back, which means you need fresh recipes, whether you’re hosting or toting along a homemade creation to share at a picnic or potluck. In lieu of the usual mayo-coated coleslaws, creamy dips and snooze-worthy salads, toss together something healthy, light and loaded with the best flavors of summer. Tabbouleh – traditionally made with bulgur – is prepped with the popular ancient grain quinoa in this simple-to-make recipe. Toss in tomatoes, chopped kale and chickpeas – then top with a lemony dressing – for a side dish that won’t last long on the table!

Quinoa Tabbouleh With Chickpeas & Kale

Quinoa Tabbouleh With Chickpeas & Kale

Makes 6 cups

Ingredients

1 cup cooked quinoa
1 (15-oz.) can chickpeas, drained and rinsed
1 bunch kale, stems removed, finely chopped
2-4 Roma tomatoes, diced
3 bunches parsley, stems removed, finely chopped
Handful fresh mint, finely chopped
2-4 Persian cucumbers, diced
½ red onion, diced
Optional: cooked chicken breast, diced

Dressing
2 Tbsp. olive oil
Juice of 1 lemon
½ tsp. garlic powder
1 tsp. paprika
1 tsp. cumin
½ tsp. allspice
Salt and pepper, to taste

Directions

  1. In large bowl, combine all salad ingredients.
  2. In small bowl, combine all dressing ingredients and mix well.
  3. Pour dressing over salad and stir to combine.
  4. Store salad refrigerated for up to six days.

Amy’s tips:

  • Make this salad a day ahead of time for best flavor.
  • Enjoy with pita and hummus.
  • Enjoy in small amounts as a side dish, or add chicken breast and make it a main course.
Amy Clevenger

Amy Clevenger is a Los Angeles-based food blogger. In 2013, she started her popular Instagram account @FantasticallyFit to help keep her accountable in her journey to better health. Clevenger’s brand has since expanded to include Fantastically-Fit.com and the popular e-recipe book series, Healthy Eats. Clevenger’s passion for healthy eating and cooking began while she was pursuing her master’s degree in counseling and guidance from Cal Lutheran University. Her work with families helped her to realize that living a healthy, happy life starts in the kitchen. She believes clean eating doesn’t have to mean giving up on great taste. Today, Clevenger is married to her college sweetheart and lives in Los Angeles with her three cats, Kailani, Confettu and Harley.