High Protein Tabouleh

Elevate your meal prep game with this High Protein Tabouleh—a nutritious twist on the classic Levantine dish! Packed with protein-rich quinoa and chickpeas, this refreshing salad is a vibrant medley of fresh parsley, mint, juicy tomatoes, and crisp cucumber, all tossed in a zesty lemon-garlic dressing. Ready in just 35 minutes, this recipe is perfect for a light meal or a wholesome side dish, offering a satisfying balance of herbaceous flavors and hearty textures. Gluten-free and bursting with plant-based protein, our High Protein Tabouleh is a must-try for anyone looking to enjoy a healthy, flavorful dish that delivers both taste and nutrition.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup (uncooked) quinoa
• 2 cups water
• 1 cup canned chickpeas (rinsed and drained)
• 1 cup flat-leaf parsley (finely chopped)
• 0.5 cup fresh mint leaves (finely chopped)
• 2 medium-sized tomato (diced)
• 1 medium-sized cucumber (diced)
• 0.25 cup lemon juice (freshly squeezed)
• 0.25 cup extra virgin olive oil
• 2 stalks green onion (finely sliced)
• 1 clove garlic clove (minced)
• 0.5 teaspoon ground cumin
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon (or to taste) black pepper

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine mesh sieve to remove any bitterness.

Step 2

In a medium pot, combine the quinoa and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water has been absorbed.

Step 3

Remove the quinoa from the heat, fluff it with a fork, and let it cool to room temperature.

Step 4

While the quinoa is cooling, prepare the vegetables. Finely chop the parsley and mint leaves, dice the tomatoes and cucumber, and slice the green onions.

Step 5

In a large mixing bowl, combine the cooled quinoa, chickpeas, parsley, mint, tomatoes, cucumber, and green onions. Stir gently to mix.

Step 6

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, ground cumin, salt, and black pepper. Taste and adjust seasoning as needed.

Step 7

Pour the dressing over the quinoa mixture and toss until everything is evenly coated.

Step 8

Let the tabouleh sit for at least 10 minutes to allow the flavors to meld together.

Step 9

Serve chilled or at room temperature as a light meal or side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1765.1 grams (1765.1g)

Amount per serving	% Daily Value*
Calories	1634

Total Fat 77.00g	99%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2847mg	124%
Total Carbohydrate 195.30g	71%
Dietary Fiber 35.10g	125%
Total Sugars 25.00g
Protein 57.30g	115%

Vitamin D 0IU	0%
Calcium 718mg	55%
Iron 38mg	211%
Potassium 3041mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 13.5%

Carbs: 45.9%