Quinoa Tabbouleh with Chickpeas and Chilli

Quinoa Tabbouleh with Chickpeas and Chilli

Serves 2-4


  • 275g (10oz) cooked quinoa (125g-41/2oz uncooked)
  • ½ 400g tin chickpeas, rinsed and drained
  • 1 garlic clove, crushed
  • ¼ -1/2 red chilli, finely diced
  • 6 tbsps chopped fresh herbs (mint, coriander and parsley)
  • 6 large tomatoes, finely diced
  • 4 parings lemon rind, finely sliced
  • 1 tbsps lemon juice
  • 2 tbsps olive oil
  • Salt and pepper

This is one recipe that is dependent on fresh herbs as they make up a good proportion of the ingredients. It’s also a good recipe to make when you have leftover cooked quinoa. The tomatoes ideally should be de-seeded and skinned but if you haven’t the time or energy just include them chopped.


1 To cook the quinoa (if necessary), place in a pan and cover with three times its volumek of boiling water. Cook the quinoa for about 10 minutes or until it is tender and the grains develop little tails. Drain in a sieve and allow it to cool.

2 Combine all the ingredients, season to taste and preferably leave the salad for a few hours at room temperature for the flavours to mingle before serving.