Quinoa Tabbouleh Bowl With Hummus Dressing
- 20m Prep Time
- 0sCook Time
- 20m Ready In
A hearty vegetarian bowl inspired by Lebanese tabbouleh, featuring quinoa, chickpeas, kale, and kalamata olives, topped with a creamy hummus dressing.
Ingredients
- 473 ml stemmed kale finely minced
- 473 ml cooked quinoa
- 473 ml cooked chickpeas
- 237 ml cucumber finely diced
- 118 ml cherry tomatoes quartered
- 59.1 ml fresh parsley finely minced
- 59.1 ml celery finely diced
- 59.1 ml red onion finely diced
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml avocado oil
- 2 sprig mint leaves finely minced
- 2.46 ml sea salt
- 1.23 ml freshly ground black pepper
- 118 ml kalamata olives halved
- 118 ml Hummus Dressing
- 0.5 medium lemon halved
- 59.1 ml hummus
- 59.1 ml water
- 14.8 ml freshly squeezed lemon juice
- 1.23 ml ground cumin
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 14 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 160 mg
- Iron: 11.2 mg
- Magnesium: 419 mg
- Phosphorus: 969 mg
- Potassium: 1403 mg
- Zinc: 7.21 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml cooked quinoa
- 473 ml cooked chickpeas
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml avocado oil
- 2.46 ml sea salt
- 1.23 ml freshly ground black pepper
- 118 ml Hummus Dressing
- 59.1 ml hummus
- 59.1 ml water
- 14.8 ml freshly squeezed lemon juice
- 1.23 ml ground cumin
- sea salt
- freshly ground black pepper
Prepare
- 473 ml stemmed kale, finely minced
- 237 ml cucumber, finely diced
- Quarter 118 ml cherry tomatoes
- 59.1 ml fresh parsley, finely minced
- 59.1 ml celery, finely diced
- 59.1 ml red onion, finely diced
- 2 sprig mint, leaves finely minced
- Halve 118 ml kalamata olives
- Halve 0.5 medium lemon
Let's Cook
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Step 1.
In a large bowl, combine 2 cups finely minced stemmed kale, 2 cups cooked quinoa, 2 cups cooked chickpeas, 1 cup finely diced cucumber, ½ cup quartered cherry tomatoes, ¼ cup finely minced fresh parsley, ¼ cup finely diced celery, ¼ cup finely diced red onion, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon avocado oil, the leaves from 2 sprigs mint finely minced, ½ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Mix well, then taste and adjust seasoning if desired.
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Step 2.
While the tabbouleh sits, make the hummus dressing: In a blender, combine ¼ cup hummus, ¼ cup water, 1 tablespoon freshly squeezed lemon juice, ¼ teaspoon ground cumin, a pinch of sea salt, and a pinch of freshly ground black pepper. Blend on high for about 1 minute until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
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Step 3.
Assemble each bowl with half of the tabbouleh mixture and ¼ cup halved kalamata olives. Drizzle with half of the hummus dressing and garnish with a lemon wedge.