Parsley Quinoa Chickpea Salad is a tasty and refreshing take on traditional tabbouleh salad. Made with parsley, cucumbers, tomatoes, quinoa, and chickpeas, and topped with lemon juice and olive oil.

Parsley Quinoa Chickpea Salad

If you are looking for a healthy and delicious salad or side dish that’s make-ahead friendly, then this is it. Parsley Quinoa Chickpea Salad lasts for days in the refrigerator and packs a flavor punch while being full of heart healthy and anti-inflammatory ingredients.

This is a very forgiving salad that can easily be adapted to use whatever ingredients you have on hand. You could add bell peppers or radishes to this salad, or use bulgur or barley in place of the quinoa.

overhead photo of tabbouleh in a white bowl.

If you are starting an anti-inflammatory diet and looking for easy recipes to incorporate into your plan, this Parsley Quinoa Chickpea Salad is perfect. It’s chocked full of all of the ingredients you need to start or maintain your healthy anti-inflammatory diet lifestyle.

Parsley Quinoa Chickpea Salad

Like the name indicates, this salad is full of healthy and delicious ingredients that you probably already have on hand. Moreover, this salad comes together quickly and requires little hands-on effort.

Firstly, you will need to cook the quinoa. You will need to cook about ½ a cup of quinoa, which will yield you about 1 ½ cups of the cooked grain. If you already have cooked quinoa on hand, feel free to use that and skip this step in the instructions.

If you are unfamiliar with quinoa, it is a flowering plant from the amaranth family. The seeds are rich in dietary fiber, protein, B vitamins, and minerals. It’s very quick cooking (only 10-15 minutes) and adds a satisfying bite to recipes. One of my favorite brands is the Organic Quinoa, but you can find quinoa at nearly every grocery store.

The remainder of the recipe is simple. Just chop and add the ingredients to a large mixing bowl. You will need a very large bowl to mix this all together so I suggest getting out the biggest one you have!

I like to do a rough chop on the parsley. You don’t need to mince it like you would for other recipes. Additionally, if you are lacking an ingredient, feel free to omit it or use something else.

parsley quinoa chickpea salad is like tabbouli .

Basic Lemon and Olive Oil Dressing

The ingredients are the highlight of this salad, so I prefer to keep the dressing as simple as possible. Moreover, you don’t need to get out an extra bowl to make the dressing either.

Once all of the salad ingredients are combined in the bowl, simply squeeze on the lemon juice, pour on the olive oil, and add in the salt and minced garlic. That’s it! Toss the entire salad together and taste for seasonings.

Note that the salad should probably sit for a couple of hours before serving, if you can wait that long! At that point, you should toss again and adjust for seasonings as needed.

Healthy Make-Ahead Salads

There are many different healthy make-ahead salads that won’t wilt or get soggy in the refrigerator. Some of the best are:

I hope you love this recipe for Parsley Quinoa Chickpea Salad. One bite and you’ll be sure to add it your salad recipe rotation!

Parsley Quinoa Chickpea Salad

Parsley Quinoa Chickpea Salad

Healthy and delicious take on traditional tabbouleh salad, this parsley quinoa chickpea salad lasts days in the fridge and is full of flavor. Great side dish or main course served with grilled chicken or salmon.
5 from 9 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 158kcal
Cost: 7-9


  • small saucepan
  • large mixing bowl


  • ½ cup quinoa, uncooked
  • 3 bunches parsley; stems removed and roughly chopped
  • 2 cucumbers; peeled, seeded, and diced
  • 2 large tomatoes; seeded and diced
  • ½ cup red onion, diced
  • 1 15 ounce can chickpeas; drained and rinsed
  • cup extra virgin olive oil
  • 2 large lemons, juiced
  • 1 large clove garlic, minced
  • 1 teaspoon kosher salt


  • In a small saucepan, bring quinoa and one cup of water to a boil. Reduce heat and simmer for 10-15 minutes, or according to package instructions. Set aside to cool.
  • In a large bowl combine the chopped parsley, cucumbers, tomatoes, red onion, drained chickpeas, and cooled quinoa.
  • Drizzle in the olive oil, lemon juice, and sprinkle on the minced garlic and kosher salt. Toss well to combine. Taste for seasonings and adjust if necessary. Serve cold or at room temperature.


This is a great make-ahead salad that stays fresh for up to  five days. Just refrigerate in an airtight container.


Calories: 158kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 308mg | Potassium: 450mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2266IU | Vitamin C: 52mg | Calcium: 61mg | Iron: 2mg
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Parsley Quinoa Chickpea Salad Pinterst Pin.

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Recipe Rating


  1. This looks so refreshing and filling. Love all the ingredients that you added to this beautiful salad.

  2. 5 stars
    This parsley quinoa chickpea salad is such a perfect side salad for the summer! The fresh herbs add such great flavor!

  3. 5 stars
    I love a simple and delicious salad and this one is not only perfect as a side dish, but also great for lunch!