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TABBOULEH SALAD WITH CHICKPEAS

Tabbouleh Salad with Chickpeas is a simple Mediterranean/Middle Eastern-inspired salad that is easy to prepare, fresh, and incredibly satisfying.
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Prep Time 1 hour
Course Salad, Side Dish
Cuisine Mediterranean-Inspired, Middle Eastern-Inspired
Servings 6 servings

Equipment

  • 1 chopping board
  • 1 chef knife
  • 1 serving bowl

Ingredients
  

  • 1/2 cup whole grain red bulgur
  • 1/2 cup boiling water
  • 3 cups Italian parsley finely chopped
  • ¼ cup fresh mint finely chopped
  • ¼ cup green onions finely minced
  • 2 roma tomatoes very finely chopped
  • 1 English cucumber medium size. finely chopped
  • 1 15 oz. chickpeas canned, drained and rinsed*
  • 1/3 cup lemon juice fresh squeezed
  • Salt and pepper to taste
  • 1/4 tsp ground cumin optional

Instructions
 

  • In a bowl, combine the bulgur and boiling water**. Let it soak for about 1 hour, then drain well and squeeze out any excess water. Set aside to cool.
  • In the meantime, prepare the vegetables and herbs by washing, drying, and chopping them***.
  • Mix drained bulgur, parsley, fresh mint, green onions, tomatoes, cucumber, and chickpeas in a large bowl.
  • Whisk together the lemon juice, salt, black pepper, and cumin (if using) in a small bowl.
  • Pour the dressing over the salad, and toss to combine.
  • Chill the salad in the refrigerator for 1 hour (or until ready to serve) for the best results.
  • Before serving, taste the salad and adjust the flavors if needed.
  • Enjoy your delicious and healthy vegan Tabouleh Salad with Chickpeas!

Notes

  • *You can use 3/4 cup (4.5 ounces) of dry-cooked chickpeas instead of a 15 oz. can of chickpeas.
  • **If you are using a different type of bulgur, make sure to follow the cooking instructions on the package. The classic tabbouleh salad is made with super fine-grain bulgur. However, it’s not an easy task to find it where I live, so I used whole-grain red bulgur (Bobs Red Mill brand)
  • *** After chopping the tomatoes, drain the excess juice with a colander. And for the parsley, it’s crucial to wash it with cold water and dry the parsley really well before chopping it. I usually pat dry the parsley with two clean kitchen towels or paper towels.
  • Leftover tabouli can be refrigerated in a tightly sealed container for approximately two days. To ensure freshness, it is recommended to drain some of the excess juice before storing it in the refrigerator.
  • To make this recipe gluten-free, use cooked quinoa instead of bulgur.