Vegan Summer Quinoa Tabbouleh Recipe

A light yet filling, fresh and vibrant Middle Eastern salad with a tweak to suit your vegan palate.
Cook Time: 20 minutes

Difficulty: Easy
Serves: 4


For Salad

Quinoa, boiled and cooked; 2 cups

Plum Tomato, peeled, deseeded and chopped; 2 large

English Cucumber, chopped; 1 medium

Red Onion, chopped; 1

Coriander Leaves, chopped; 1/2 cup

Flat Leaf Parsley; chopped; 1 cup

Chickpeas, boiled and cooked; 1/2 cup

Turmeric Tahini Dressing; 4 tbsp

For Turmeric Tahini Dressing

Hemp Seeds; 2 tbsp

Tahini; 1 tbsp

Lemon Juice; 1

Maple Syrup; 1 tsp

Garlic Clove; 1

Turmeric Powder; ¼ tsp

Water; 1/3 cup

Salt and Black Pepper; to taste


  1. Cool cooked quinoa in a mixing bowl.
  2. Thereafter, add chickpeas, vegetables and herbs. Mix gently.
  3. Whisk all the ingredients for the dressing in a bowl. Adjust seasoning as desired.
  4. Fold in the dressing with the quinoa mixture. Serve chilled.

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