Name: Quinoa and Chickpea Tabbouleh
Yield: 6 1 cup servings
Ingredients: 3 cups quinoa (cooked); 1 cup chickpeas (canned); 3 medium Roma tomatoes; 1 cup cucumber (peeled and chopped); 1 cup carrots (shredded); 1/2 cup green onion (chopped); 1/4 cup parsley (chopped); 10 mint leaves (chopped); 1/4 cup lime juice; 2 Tablespoons olive oil; 1 teaspoon minced garlic; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon pepper

Quinoa and Chickpea Tabbouleh

March 12, 2025 by Dinner Tonight

Spring is in the air, and it is a great time to enjoy the fresh tastes of the season. Try this delicious dish packed with fresh vegetables and whole grains.

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

3 cups quinoa cooked
1 cup chickpeas canned
3 medium Roma tomatoes
1 cup cucumber peeled and chopped
1 cup carrots shredded
1/2 cup green onion chopped
1/4 cup parsley chopped
10 mint leaves chopped
1/4 cup lime juice
2 Tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your preparation area.
Prepare the quinoa according to package directions.
Drain and rinse chickpeas and then chop and set aside.
Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
In a small bowl, mix the lime juice, olive oil, garlic, cumin, salt, and pepper. Then pour the dressing mixture over the tabbouleh mixture and stir until well mixed.
For a more flavorful dish, refrigerate 30-60 minutes before serving.

Recipe Notes

Tex Mex Tabbouleh

April 24, 2024 by Dinner Tonight

Tex Mex Tabbouleh salad is our take on a classic Mediterranean dish, with a Texas-inspired flair! Enjoy all of the benefits of eating Mediterranean diet staple foods with a fresh but familiar Tex Mex flavor. This salad/side dish pairs well with a variety of foods, including carne asada, grilled chicken, or fish to make a complete meal!

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Ingredients

Tabbouleh

1/4 cup bulgur dry
1 cup fresh parsley minced
2 large tomatoes finely chopped
1 medium cucumber finely chopped
1 large red bell pepper finely chopped
1 large green bell pepper finely chopped
1 jalapeno de-seeded and finely chopped
2.24 ounce can sliced black olives drained
15 ounce no salt added black beans drained and rinsed well

Cilantro Lime Dressing

1/4 cup olive oil
1/4 cup lime juice
2 Tablespoons cilantro chopped
2 cloves garlic minced
1/2 cup red onion finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper

Garnish

2 Tablespoons Extra cilantro chopped
1 avocado
2 Tablespoons cotija cheese

Servings: 2/3 cup servings

Units:

Instructions

Prepare bulgur according to package instructions, then transfer to large bowl.
Mix in parsley, tomatoes, cucumber, bell peppers, jalapeno, black olives and black beans.
In a mason jar or bowl, combine olive oil, lime juice, cilantro, garlic, red onion, salt, pepper, cumin, and cayenne. Shake or mix well to combine.
Pour dressing over bulgur and vegetable mix. Stir well to coat, and chill in the refrigerator at least 2 hours before serving (tip: longer marination gives better flavor!).
Garnish salad with above ingredients; chill for at least 2 hours and serve alongside carne asada, kebabs, fish dishes, etc.

Recipe Notes

Mediterranean Chicken Bowl

April 18, 2024 by Dinner Tonight

These Mediterranean Chicken Bowls are a delicious way to incorporate more vegetables and new spices into your meals.

Mediterranean Chicken Bowl

CourseMain Dish

Servings

6 bowls

Servings

6 bowls

Mediterranean Chicken Bowl

CourseMain Dish

Servings

6 bowls

Servings

6 bowls

Ingredients

Main Ingredients:

1 pound chicken breasts
15 ounces can chickpeas (also called garbanzo beans) drained and rinsed
1 pint cherry tomatoes
1 cup cucumber chopped
1 cup red onion chopped
1 Tablespoon fresh parsley chopped

Turmeric Rice

1 Tablespoon extra virgin olive oil
2 Tablespoons minced shallot
1 clove garlic minced
1 1/2 teaspoons turmeric
1 cup long grain brown rice
2 cups low sodium chicken broth

Marinade

1/4 cup lemon juice
1 teaspoon honey
1/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon dijon mustard
2 cloves garlic minced
1/4 cup extra virgin olive oil

Garlic Sauce

3/4 cup plain greek yogurt
3 Tablespoons lemon juice
2 cloves garlic minced

Servings: bowls

Units:

Instructions

Recipe Overview

Prepare the marinade for chicken and chickpeas per directions below.
Once chicken and chickpeas are marinating, prepare rice per directions below.
While rice is cooking, chop the tomatoes, onions, cucumbers and parsley for toppings.
Cook the chicken per the directions below.
Make the garlic sauce and assemble bowls when all ingredients are finished cooking.

Make the Marinade:

Whisk marinade ingredients together in a small bowl then reserve 1/4 cup marinade and pour the rest into a large sealable plastic bag.
Add chicken to the plastic bag, then place in the refrigerator to marinate while preparing the rest of the dish.
Combine reserved 1/4 cup marinade with chickpeas in a bowl and place in the refrigerator to marinate alongside the chicken.

Make the Turmeric Rice

Heat oil in a small saucepan over medium heat. In a strainer, rinse the rice under cold water.
Add shallots, then sauté until softened, 2 minutes.
Add garlic then sauté for 30 seconds, and then add turmeric and sauté for 30 seconds.
Add rinsed rice and sauté until fragrant, 1 minute, and then add chicken broth and turn heat up to bring to a boil.
Place a lid on top then turn heat down to low and simmer for 30-45 minutes until rice is tender (heat should be low enough that the broth is at a very gentle, barely-there simmer.) Remove the pan from the heat then let sit for 5 minutes before removing the lid and fluffing the rice. Set aside to cool slightly.

Make the Chicken

Preheat oven to 400 degrees F, then line a baking sheet with foil.
Remove chicken from marinade then place on the baking sheet and roast for 15-20 minutes or until cooked all the way through (internal temperature of 165 degrees F).
Chop once cool enough to handle.

Make the Garlic Sauce

Combine ingredients in a blender or food processor then blend or process until smooth. Refrigerate until ready to use (can be done several days ahead of time.)

Assemble the Bowls

Scoop ½ cup of rice into bowls. Top with about 3 oz. chopped chicken, heaping ¼ cup of marinated chickpeas, cherry tomatoes, cucumbers, and red onion.
To finish drizzle with garlic sauce and sprinkle with chopped parsley.
NOTE: These make great meal prep lunches. All the components can be made ahead of time. It might be best to separate fresh toppings from chicken and rice to be able to reheat.

Recipe Notes

Lemon Herb Couscous Salad

February 6, 2024 by Dinner Tonight

Cooking for two can be quite thrifty and healthy if you don’t have to feed an army each meal! This Lemon Herb Couscous is the perfect portion for two without the hassle of scaling anything down. Pair it with our Stuffed Flank Steak or our Parmesan Breaded Chicken!

Lemon Herb Couscous Salad

Servings

2 1 cup servings

Servings

2 1 cup servings

Lemon Herb Couscous Salad

Servings

2 1 cup servings

Servings

2 1 cup servings

Ingredients

1 cup cooked pearl couscous approximately 1/3 cup dry couscous depending on brand
1/4 cup canola oil
1/4 cup fresh lemon juice
1 Tablespoonn honey
4 cloves garlic minced
1 teaspoonn dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium cucumber chopped
4 scallions chopped
1/4 cup fresh dill chopped
1/2 cup fresh parsley chopped

Servings: 1 cup servings

Units:

Instructions

Cook the couscous according to the package instructions. Drain and rinse under cold water to fully cool, let drain and dry.
Whisk together the olive oil, lemon juice, honey, garlic, oregano, salt and black pepper.
Toss couscous in the marinade. Add the cucumber, scallions, dill, and parsley.
Refrigerate until ready to serve.

Recipe Notes

Tuna Ceviche Cucumber Bites

July 11, 2023 by Dinner Tonight

Looking for a way to beat the heat? Cucumbers provide a bright and refreshing twist to many recipes. Try these Tuna Ceviche Cucumber Bites for a light and refreshing snack this summer!

Tuna Ceviche Cucumber Bites

CourseAppetizers

Servings

4 servings (1/2 cup ceviche + 5 cucumber slices)

Servings

4 servings (1/2 cup ceviche + 5 cucumber slices)

Tuna Ceviche Cucumber Bites

CourseAppetizers

Servings

4 servings (1/2 cup ceviche + 5 cucumber slices)

Servings

4 servings (1/2 cup ceviche + 5 cucumber slices)

Ingredients

3 5 ounce cans Chunk Light Tuna canned in water, unsalted, drained
1/4 cup carrots shredded
1/4 cup cucumber chopped
1/4 cup red onion chopped
1/4 cup Tomato chopped
2 Tablespoons jalapeno chopped
2 Tablespoons cilantro chopped
4 Tablespoons lime juice about 2 limes
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium cucumber sliced evenly into 20 slices

Servings: servings (1/2 cup ceviche + 5 cucumber slices)

Units:

Instructions

Slice Cucumber evenly into 20 slices. Set aside.
To a large bowl, add tuna, carrots, chopped cucumber, red onion, tomato, jalapeno, and cilantro. Stir to combine evenly.
In a small bowl, add lime juice, salt, and pepper. Stir to combine.
Pour lime juice mixture over tuna mixture and stir to combine.
Evenly divide the tuna ceviche on the sliced cucumbers.
Serve and portion of 5 bites and enjoy!

Recipe Notes

Sign up for our newsletter to get new recipes & tips!