Vegan Quinoa Tabbouleh Summer Salad Recipe

Vegan Quinoa Tabbouleh Summer Salad Recipe

A delicious tropical Vegan Quinoa Tabbouleh Summer Salad Recipe that is loaded with hearty fresh veggies.


  • 2 red tomatoes, chopped
  • 2 small Persian cucumbers, chopped
  • half of a red onion, chopped
  • a handful of cilantro, roughly chopped
  • 2 green onions, minced
  • 1 can of cooked chickpeas (garbanzo beans)
  • 2 cups of cooked quinoa ( 1 cup dry quinoa + 1 1/4 cup water)
  •  1 to 2 cups or more of mixed greens for the base – optional
  • one small mango chopped – optional
  • Oil free golden turmeric salad dressing (or if you like cilantro – you can try this oil free cilantro garlic sauce) drizzled on top or if you’re a hurry just throw some lime juice on top, it’s really tasty this way too!
  • pinch of himalayan salt and black pepper to taste


  1. Add 2 cups of cooked quinoa to a mixing bowl (for best result let quinoa cool down a bit if still warm before mixing veggies in).
  2. Add the garbanzo beans, chopped mangoes if using, and the mixed chopped vegetables (except the optional mixed greens), to the mixing bowl and gently fold in, mixing it all in with the quinoa. Add the pinch of salt and black pepper to taste.
  3. Tabbouleh is traditionally served cold, so you can go ahead and place the mixing bowl in the fridge for a few hours if you want it cold… or you can serve right away at room temperature. Both ways are great in my opinion!
  4. When ready to serve – serve tabbouleh on top of mixed greens and drizzle some oil free golden turmeric salad dressing or this yummy oil free cilantro garlic sauce. You can also skip the dressings and just throw lime juice on top for a quicker alternative. 😉 Enjoy!


  • I used a mix of red and white quinoa – but honestly I prefer using white quinoa only with this recipe.
  • This is a great salad to clean out the fridge with – find whatever scraps or extra veggies you have laying around in the fridge that are about to spoil and use them up in this salad!
  • If you don’t have the extra time to make the oil free golden turmeric salad dressing, feel free to use any salad dressing that you have on hand, or you can use the juice of a lime as well for added flavor!
  • This salad is best enjoyed fresh and the day of, but left overs will last for about a day or two.

Keywords: salad, summer salads, quinoa, tabbouleh, oil free, healthy, mixed vegetables, plantbased, gluten free, summer

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