Quinoa, Chickpea and Tofu Tabouli

  • Quinoa, Chickpea and Tofu Tabouli
Ranking: 3 more votes required!

Rated 4.25 out of 5 based on 2 votes


  • 1/2 cup quinoa
  • 150 g firm tofu, sliced into cubes
  • 400 g tin chickpeas, rinsed and drained
  • 1 handful fresh mint, washed and finely chopped
  • 1 handful fresh flat leaf parslet, washed and finely chopped
  • 2 x ripe tomatoes, coarsely chopped
  • 2 x cloves of garlic, crushed
  • 2 x spring onions, trimmed and thinly sliced
  • 1 x lemon, juiced
  • 1 tspn mirin
  • 1 tspn coconut oil
  • 1 tspn sea salt flakes


Serves 2

365 calories per serve

Option to omit the tofu

In a saucepan, cook the quinoa, covered, over low heat with 1 cup of water until all liquid is absorbed. Transfer to a bowl to cool.

Meanwhile, heat the coconut oil in a frying pan over medium heat. Add tofu and cook for 2 minutes each side or until golden. Towards the end of the cooking time add the mirin to caramelize the tofu. Add the tofu, chickpeas, mint, parsley, tomato and spring onion to the quinoa and combine. Mix through lemon juice and season with a little salt.

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  • this looks perfect for my clean eating diet :)


    by Miri Molcho on 22/10/2012, 17:06
    Miri Molcho