• Joe Centineo

The Sunday Cookbook: Gluten-Free Tabbouleh with Kale and Chickpeas


  • 4 cups of cooked quinoa

  • 1 bunch fresh parsley, chopped

  • 1/2 bunch of kale

  • 1/4 cup fresh mint or basil, chopped

  • 1 cucumber, diced

  • 1 can chickpeas, drained and rinsed

  • 1/3 cup red or white onion, diced finely

  • 1/4 cup olive oil

  • 1/8 cup lemon juice, or the juice of 1 lemon

  • 3/4 teaspoon sea salt

  • Feta cheese, crumbled, optional


  1. Cook the quinoa as directed and set aside to cool.

  2. Wash the parsley and gather it back into a bunch. Start at the leafy top and cut perpendicular to the stems, about 1/4 to 1/2 inch cuts, until you reach the point where there are only the stems left. Discard the stems - there will be some stems left behind, that is okay.

  3. Repeat step number 2 with the kale.

  4. Combine the parsley and kale on your cutting board and, with a knife or cleaver, chop until the pieces are no longer than 1/4 inch. It should be very fine, but you want to be careful not to turn it into a paste.

  5. In a large bowl, combine the cooked quinoa, parsley and kale, mint/basil, cucumber, chickpeas, and onions; give it a stir.

  6. Drizzle with olive oil and lemon.

  7. Add salt and stir.

  8. If adding, toss in the feta cheese.

  9. Enjoy!

This is a great make-ahead salad for lunches during the workweek- it keeps well! Just store in an airtight container and store in the fridge.

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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com