Chickpea Tabbouleh
Bulgur is the grain used in traditional tabbouleh, but the bulk of this tasty tabbouleh is made up of vegetables, herbs and protein-packed chickpeas.
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- Prep time
- 30 min
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- Servings
- 10 Servings
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- Serving size
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1 cup
Ingredients
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bulgur wheat
- 1/2 cup
- 1/2 cup
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hot water (to cover and soak bulgur)
- 1
- 1
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fresh parsley ((about 1/2 pound), thick stems removed)
- 2 bunch
- 2 bunch
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fresh mint (minced)
- 4 tbsp
- 4 tbsp
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cucumber(s) (peeled, seeded, and diced)
- 1/2 cup
- 1/2 cup
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green onion (scallion) (finely minced (about 1/2 cup))
- 3
- 3
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small tomatoes ((about 1 pound), diced (about 2 1/2 cups))
- 3
- 3
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medium red bell pepper (seeded and diced (about 1/2 cup))
- 1/2
- 1/2
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canned chickpeas (garbanzos) (drained and rinsed)
- 1 cup
- 1 cup
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fresh lemon juice
- 3 tbsp
- 3 tbsp
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olive oil
- 3 tbsp
- 3 tbsp
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salt
- 1/4 tbsp
- 1/4 tbsp
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Recommended for You
-
Tabbouleh de garbanzos
30 min10 -
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Directions
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Rinse the bulgur wheat and add it to a small bowl. Pour hot water over the bulgur, cover, and let soak for about 20 minutes, until doubled in size. Drain excess liquid, if any, and place the bulgur in a large bowl.
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Chop the parsley to a medium-fine consistency. It should have some texture left in it and should not look pureed. Add the parsley to the bulgur wheat, and add all the remaining salad ingredients. Cover and set aside.
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For the vinaigrette, in a small bowl, whisk together the ingredients. Add to the salad; taste and adjust any seasonings. Add more lemon juice if desired. Turn the tabbouleh out onto a platter to serve.