Quinoa Tabouleh Salad with Fresh Mint and Dirty Mashed Hummus

Tabbouleh and hummus are excellent together and this particular combination has been my go-to lunch over the past week.  You get a bit of protein from the chickpeas and a load of freshness from the lemon-drenched parsley…top it with a poached egg or a few strips of chicken breast to put this dish over the top!

Dirty Mashed Hummus

  • 1 can chickpeas
  • 1 minced garlic clove
  • 1-2 tablespoons tahini
  • 2 1/2 tablespoons lemon juice
  • 2 1/2 tablespoons warm water
  • 1 tablespoon toasted pine nuts (optional)
  • Fresh ground salt and pepper

Combine the cooked chickpeas, garlic, tahini, lemon juice and water in a medium-sized bowl and mash with a fork to combine.  Roughly chop the pine nuts and stir into the mixture.  Season to taste with fresh ground salt and pepper.  Refrigerate in a resealable container until ready to use.

Quinoa Tabouleh Salad with Fresh Mint

  • 1 cup cooked quinoa
  • 1/2 finely chopped red onion
  • 5-6 large mint leaves
  • 1 bunch flat leaf parsley
  • 1/2 cup peeled chopped cucumber
  • 1/2 cup chopped tomatoes
  • 2 minced garlic cloves
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil (optional)
  • 1 teaspoon lemon zest
  • Fresh ground salt and pepper

Finely chop the mint and parsley and pace in a large bowl.  Add the onion, cucumber and tomatoes, then stir in the quinoa and toss to evenly combine.  Whisk together the garlic, lemon juice, olive oil and lemon zest.  Pour over salad, stir and season generously with salt and pepper.  Add more lemon juice or mint to taste.

When plating, start with a hearty bed of tabouleh and top it with 1-2 heaping spoons of hummus.  Drizzle with additional fresh squeezed lemon juice and enjoy!

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