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Quinoa Tabouli
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4.87 from 22 votes

Quinoa Tabouli w/ Feta Cheese and Garbanzo Beans

Prep Time20 mins
Total Time20 mins
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: gluten free, kids, Mediterranean, nut free, vegetarian
Servings: 5 servings
Calories: 220kcal
Author: Dani Spies


  • 2 cups cooked quinoa
  • 1/2 cup chopped scallions
  • 1/4 cup fresh chopped mint
  • 1/2 cup fresh chopped parsley
  • 1 cup Persian cucumbers chopped
  • 1 cup garbanzo beans
  • 2 cloves of minced garlic
  • 1/4 cup fresh squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 large tomato diced
  • 2 oz crumbled feta cheese
  • Salt and pepper to taste


  • Combine quinoa, scallions, mint, parsley, cucumbers, and garbanzo beans in a large bowl.
  • In a separate bowl, (I like to use a spouted Pyrex cup) whisk together the garlic, lemon juice, and olive oil. Season with salt and pepper and then pour over the quinoa mixture, combine well.
  • Gently toss in the tomato and feta cheese. Enjoy!
  • Makes 5 1cup servings


Calories: 220kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 253mg | Fiber: 5g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2.2mg