Quinoa Tabbouleh and Vegan Chick Salad

I mentioned in a previous post that this hot summer weather makes me want to eat a little lighter…heavy meals just don’t sound that appealing to me…especially mid-day at lunchtime. I’m definitely still in that mode…and there is no sign of cooler weather anywhere in my near future…unfortunately. :(

I made two yummy recipes today that work perfectly for a light lunch and they also work great for a mid-day snack…a quinoa spin on traditional tabbouleh and a chickpea salad…both are vegan recipes.

The Vegan Chick Salad is similar to an egg salad…or maybe a tuna salad…but, without any egg…and without any tuna. Ha! Okay, maybe that’s a bad description.  Put it this way…it’s a yummy, vegan, chickpea based salad that pairs great with your favorite whole grain crackers or makes a super tasty sandwich on sprouted or whole grain bread with lettuce and tomato. I think that it will also make a great filling for one of my favorite lunches…my romaine lettuce veggie boats…I’m planning on trying that out tomorrow! :)

Chick Salad Sandwich

I really love the flavors in this salad…the dill and the spicy mustard pair really well with the onion and chickpeas. It’s packed with flavor!

Vegan Chick Salad

(1) 15 ounce can Chickpeas/Garbanzo Beans

1/4 cup Onion (finely chopped)

1 stalk Celery (finely chopped)

1 tsp dried Dill Weed

1 tblsp lemon juice

1 tblsp Spicy Whole Grain or Dijon Mustard

Sea Salt and Pepper (to taste)

Drain and rinse chickpeas then mash them in a medium bowl with a potato masher…don’t worry about making it smooth…it should still be a little chunky. Mix in the onion, celery, dill, lemon juice, and spicy mustard until well combined.  Add sea salt and pepper to taste.  Enjoy! :)

After my chick salad, I decided to make some tabbouleh. Tabbouleh is a traditional middle eastern dish typically made with bulgur and seasoned with lots of fragrant fresh parsley, lemon, mint, and olive oil. I kicked the protein factor up a notch by replacing the bulgur with quinoa. Paired with vine ripe tomatoes, cucumbers, and green onions…it makes for a wonderfully fresh and light side dish or appetizer. It’s delicious served with toasted pita wedges or hearty crackers.

 

Protein Packed Tabbouleh

Both of these recipes are fast and easy…which is a BIG plus in my book…especially when my hubby is away at the fire station and I’ve got both of my little people under my feet in the kitchen!  I actually cooked my quinoa the night before…let it cool…and then kept it covered in the fridge until I was ready to chop all of my veggies and assemble the salad. This made for a quick recipe today when I had my hands full with both kiddos!

My hubby has actually been away working for a couple of days now and I miss him terribly!  He just so happens to LOVE tabbouleh…so, I’m hoping that having a light, delicious lunch of quinoa tabbouleh, vegan chick salad, and a batch of Jenny’s fabulous hummus ready and waiting for him when he gets home tomorrow…will put a smile on his hard working face! :)

Quinoa Tabbouleh
Print
 
Recipe type: Appetizer, Side
Author: Melissa
Time saving tip ~ prepare your quinoa a day ahead of time, allow it to cool, and then keep it in the fridge until you’re ready to put your salad together.
Ingredients
  • 1 cup quinoa
  • 2 cups organic, low sodium, veggie broth
  • 1/4 cup olive oil
  • 1/3 cup lemon juice
  • 3/4 cup finely chopped green onion
  • 1 cup finely chopped fresh parsley
  • 3 tomatoes (chopped)
  • 1 cucumber (peeled, seeded, and chopped)
  • 2 tblsp fresh mint (finely chopped)
  • sea salt and fresh ground pepper – to taste (I use a generous amount of sea salt)
Instructions
  1. Combine quinoa and veggie broth in medium saucepan
  2. Bring to boil, reduce heat, cover, and simmer until all liquid is absorbed (15 to 20 min)
  3. Set aside and allow to cool to room temperature, fluff with fork
  4. In a large bowl, combine remaining ingredients
  5. Add cooled quinoa and toss to combine
  6. Add salt & pepper to taste
  7. Cover and refrigerate for at least an hour before serving
 
1.2.4

You might also be interested in:

About Melissa

I've been blessed with an amazing husband, Tyler and two amazing children, Mia who is 5yrs old and Luke who is 3yrs old. Our entire family has a passion for food. We see food as a means of nutrition, something wonderful to enjoy and indulge in, and meals...if we are doing them right...serve as a fun social experience too! Food definitely brings this family together!
Our family, as a whole, eats a mostly vegetarian diet...although we do consume meat and fish, on occasion. So, I'm always looking for and trying out new vegetarian and vegan recipes that hopefully all of us will enjoy.
Besides food, we are passionate about gardening. We have an organic veggie garden in our backyard that provides a good portion of the veggies that we consume. The kids love to jump in and get their hands dirty and it's crazy how much they already know about gardening! It makes my husband and me so happy to think that they will (hopefully) carry this experience and lifestyle into their futures.
I'm also passionate about learning new ways to lead a healthy lifestyle and provide one for my family...and, I love sharing these ideas with anyone who is interested in hearing about them! So, as I discover recipes and other healthy happy things I will share them...and when you discover some yourself...I'd love for you to share them with me! :)

Comments

  1. Jennyjenn says:

    Sandwich lOoks great…I think I have all ingredients…will try it this week ! Thanks Melis :-)

  2. Melissa says:

    Ty LOVED it!! I think it’s fab…and it keeps well in the fridge for leftovers. I wanted to keep in vegan…but, you could always add a little mayo to it if you want it creamier.

  3. Jennyjenn says:

    Just made this! LOVE it!!!!
    Going to spoon some in my lettuce wraps tomorrow :-)

  4. Renae says:

    Only 2 weeks into trying to go from vegetarian to vegan (no eggs, dairy) so I Just tried the “Chick” salad… very good and normally I hate chick peas because I’v only seen them in soups. But that was good. used some to scoop up with plain chips. I’m sure it will be delicious when I make a sandwich.

    • Kim says:

      Awesome and so glad you liked it!

      I made Jennifer’s hummus recipe the other day (do a search on our site for hummus) – I added a roasted red pepper and a few pickled jalepenos (with a little juice) – it was FANTASTIC! :)

Trackbacks

  1. [...] it was SO GOOD!  I used the Counter Culture’s “tuna” salad and Melissa’s vegan “chick” salad recipe as inspirations, and here is what I came up with. It’s basically the same as [...]

Speak Your Mind

*

Rate this recipe: