Cook quinoa according to package directions to yield about 3 cups. Quinoa usually takes about 15 to 20 minutes to cook.
In the meantime, prep the other ingredients. Slice the grapes, drain and rinse the chickpeas, crumble the feta, and squeeze the lemons.
Combine the cooked quinoa, grapes, tabouleh, chickpeas, and feta in a mixing bowl. Stir to combine.
Pour the lemon juice and olive oil over the salad and mix well. Season with salt and pepper to taste.
Enjoy right away or put in the fridge for an hour to chill.
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
I buy pre-made tabouleh at the grocery store for this recipe, either from the salad bar or prepared foods counter. Sometimes I will get a packaged tabouleh, like Cedar's tabouleh, that I find by the hummus section. If you can't find tabouleh, you can make your own by combining ½ to ¾ cup chopped mint and parsley with ¼ cup diced red onion. Add a little olive oil and lemon juice to the mixture.
Keep leftovers in an airtight container in the fridge for up to a week. If the salad gets dry, freshen it up with a little lemon juice before serving.