Middle Eastern Tabbouleh Bowl

Name: Middle Eastern Tabbouleh Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ cup (85 g) quinoa; 1 cup (240 ml) water or low-sodium vegetable broth; 2 cups (120 g) fresh parsley, finely chopped; ½ cup (48 g) fresh mint, finely chopped; 2 medium Roma tomatoes, seeded and diced; 1 large cucumber, diced; ¼ cup (40 g) finely diced red onion; ¼ cup (38 g) feta cheese, crumbled (optional); 1 can (15 ounces, or 425 g) chickpeas, rinsed, drained, and patted dry; 2 tablespoons (20 g) hemp seeds or pistachio nuts, chopped; 2 tablespoons (20 g) hemp seeds or pistachio nuts, chopped; ¼ cup (60 ml) extra-virgin olive oil; 3 tablespoons (45 ml) fresh lemon juice; 1 tablespoon (15 g) tahini; 1 clove garlic, minced; 1 teaspoon lemon zest; ¼ teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon pure honey or maple syrup; 1 teaspoon pure honey or maple syrup; 1 tablespoon (15 ml) water, as needed; Salt and pepper, to taste; Salt and pepper, to taste

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

Inspired by traditional Middle Eastern flavors, this grain-based bowl is packed with fresh herbs, protein-rich quinoa, and nutty chickpeas for a hearty, delicious meal.

Ingredients

For the Bowl

½ cup (85 g) quinoa
1 cup (240

Vegan
Gluten-free

Method

Cook the Quinoa

Rinse and drain the quinoa. Combine with the water in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 15 to 20 minutes, or until the liquid is absorbed. Fluff with a fork and set aside to cool.

Make the Dressing

Combine all the dressing ingredients in a sma