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Tabbouleh Bowl

This gluten-free tabbouleh grain bowl uses quinoa instead of the traditional couscous and is topped with chickpeas, cucumbers, cherry tomatoes, and olives.
a bowl of tabbouleh salad
  • Yield 4 servings
  • Prep Time 20 minutes
  • Cook Time 15 minutes


  • 1 1/2 cups quinoa, rinsed and drained
  • 3 cups water
  • 1 cup chopped parsley with tender stems, packed
  • 3 green onions, sliced
  • 1 tbs. lemon juice
  • 1/2 tsp. sea salt
  • Pinch of allspice
  • Pinch of black pepper
  • 1 tbs. extra-virgin olive oil
  • 1/2 cup cherry tomatoes, finely chopped


  • 1 15 oz. can chickpeas, rinsed and drained
  • 1/2 cup jumbo green olives or Spanish queen olives, halved
  • 1 large English cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved


Add quinoa and water to a small saucepan over high heat. Bring to a boil. Cover, reduce heat to low, and cook for 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork.
Add parsley, green onions, lemon juice, sea salt, allspice, and black pepper to a food processor. Pulse until everything is finely minced, scraping down the sides as needed. Drizzle in olive oil and pulse to combine.
Scrape the dressing into a large mixing bowl, then add the finely chopped tomatoes and quinoa and stir until mixed.
Create a base with the quinoa mixture and top with the chickpeas, olives, cucumbers, and tomatoes. Enjoy with hummus, if desired. Eat within five days.
Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


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