This Chickpea Tabbouleh Recipe is a bright and healthy herb salad recipe where parsley is the main ingredient – gluten free, grain free, and vegan. This is out go-to salad for entertaining guests, and is always on the menu for summer BBQs and potlucks.
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I could probably (…OK, definitely) eat tabbouleh every single day. This simple chickpea tabbouleh a grain free version of the classic Middle Eastern salad. It’s the perfect hearty parsley salad for anytime of the year, for lunch or for dinner, served room temperature or chilled. This recipe is super easy to prepare and makes a ton of tabbouleh so there are always leftovers which get better the longer they sit in the fridge.
This Chickpea Tabbouli Recipe Is:
- Bright
- Fresh
- Lemony
- Savory
- Delicious Anytime of Year
- High Protein
- The Best Cookout Salad Recipe
- Vegetarian, Gluten Free, Vegan, and SO Good!
Make Tabbouleh Grain Free for a Healthier Version
This grain free tabbouleh salad recipe is a simple meal to make without the wheat. I’m all about making recipes gluten or grain free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
What’s In This Tabbouleh with Chickpeas?
- Fresh Parsley, Tomatoes, Onion, Mint, Garlic – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- No Salt Added Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
30 Minute Gain Free Salad Recipes for Entertaining
This chickpea tabbouleh is what I call an Easy Entertaining Recipe – which is on your table in about 30 minutes, especially if you have pre-cooked quinoa. These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a healthy home cooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)! If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love!
How Do I Make Tabbouleh with Garbanzo Beans?
For the Salad
- Wash the parsley and mint, and pat dry. Finely chop (or use a food processor!) each bunch of parsley, use both the leaves and stems. Repeat with the mint, and add the greens to a large mixing bowl. Add drained chickpeas.
- Finely dice the tomatoes (usually 3 large, or 1 pint of cherry). I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large roma or beefsteak tomatoes will work just fine anytime, especially in season!
- Slice green onion and add to the bowl along with the greens and tomatoes.
For the Dressing
- In a pint or quart sized mason jar: juice 2 large lemons, removing seeds. Add equal part olive oil to the lemon juice. Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing. Add a lil salt, add a lil pepper, and shake the jar to combine.
- If you want to spice it up, add a few red pepper flakes to the dressing too!
Other Recipes With Parsley You’ll Love!
Parsley Noodle Soup Recipe (Vegetarian, Vegan, Gluten Free Option)
Tropical Parsley Smoothie Recipe (Vegan, Gluten Free)
Avocado Parsley Pesto (Vegan, Gluten Free, Paleo, Keto, Whole30, Low Sodium)
Cucumber and Herb Salad Recipe (Vegetarian, Gluten Free, Vegan)
5 Minute Easy Chimichurri (Vegan, Paleo, Whole30, Gluten Free)
Get the Same Ingredients for This Gluten Free Tabbouleh with Quinoa:
I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
As always, if you make this vegan and gluten free chickpea tabbouleh recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Chickpea Tabbouleh
Ingredients
For the Salad:
- 3 large bunches fresh parsley
- 2 cups No-Salt-Added Diced Tomatoes
- 1 green onions
- 2 14 ounce cans No-Salt-Added Chickpeas drained and rinsed
- 1/4 cup mint
For the Dressing:
- 2 cloves garlic
- 1/4 cup lemon juice Juice of 2 lemons
- 1/2 cup olive oil
- Himalayan Sea Salt and Pepper to Taste
- 1 tsp Crushed Red Pepper Flakes
Instructions
For the Salad
- Wash the parsley and mint, and pat dry. Finely chop (or use a food processor!) each bunch of parsley, use both the leaves and stems. Repeat with the mint, and add the greens to a large mixing bowl. Add drained chickpeas.
- Finely dice the tomatoes (usually 3 large, or 1 pint of cherry). I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large roma or beefsteak tomatoes will work just fine anytime, especially in season!
- Slice green onion and add to the bowl along with the greens and tomatoes.
For the Dressing
- In a pint or quart sized mason jar: juice 2 large lemons, removing seeds. Add equal part olive oil to the lemon juice. Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing. Add a lil salt, add a lil pepper, and shake the jar to combine.
- If you want to spice it up, add a few red pepper flakes to the dressing too!
Nutrition
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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