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How to Make 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.
30 min prep time
10servings
1 cup
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Step-By-Step Instructions:
- 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.
- 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.
- 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.
Nutrition facts
10 Servings
-
Serving Size
1 cup
- Amount per serving Calories 95
-
Total Fat
4.5g
- Saturated Fat 0.6g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 110mg
-
Total Carbohydrate
12g
- Dietary Fiber 3g
- Total Sugars 3g
- Added Sugars 0g
- Protein 3g
- Potassium 275mg
- Phosphorous 0mg
Ingredients
bulgur wheat
1/2 cup
hot water (to cover and soak bulgur)
1
fresh parsley ((about 1/2 pound), thick stems removed)
2 bunch
fresh mint (minced)
4 tbsp
cucumber(s) (peeled, seeded, and diced)
1/2 cup
green onion (scallion) (finely minced (about 1/2 cup))
3
small tomatoes ((about 1 pound), diced (about 2 1/2 cups))
3
medium red bell pepper (seeded and diced (about 1/2 cup))
1/2
canned chickpeas (garbanzos) (drained and rinsed)
1 cup
fresh lemon juice
3 tbsp
olive oil
3 tbsp
salt
1/4 tbsp
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