Chickpea and Olive Tabbouleh Recipe

Name: Chickpea and Olive Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Lemon Juice; 3 Tablespoons Finely Chopped Red Onion; 3/4 teaspoons Kosher Or Sea Salt, Divided; 1 clove Garlic, Smashed; 1- 1/2 cup Dry Bulgur Or Quick-cooking Farro; 2 Tablespoons Olive Oil; 1/4 teaspoons Fresh Ground Black Pepper; 1 cup Finely Chopped Massaged Kale Or Fresh Parsley Leaves (or A Mixture); ⅔ cups Pitted, Sliced Kalamata Olives; 1- 1/2 cup Cooked Chickpeas (or 15 Oz. Can), Drained

Servings: persons

1
Combine lemon juice, red onion, 1/2 teaspoon salt, and garlic in a large mixing bowl.
2
Set aside.
3
Cook bulgur or farro according to package instructions (see blog post for no-cook bulgur method).
4
Just before grains are done, remove garlic from lemon juice and whisk in olive oil.
5
Season with pepper to taste.
6
Add cooked, hot grains to bowl of dressing and stir to combine.
7
Add greens/herbs, olives, and chickpeas and stir to combine.
8
Taste for salt and season as needed.
9
Serve at any temperature, alone or over salad greens.
10
If desired, top with crumbled feta (if not vegan), pine nuts, or sunflower seeds.
11
Notes: 1.
12
Besides adding 1/2 teaspoon salt to dressing, dont salt the tabbouleh until after adding olives, as they contribute a lot of flavor.
13
2.
14
As written (sans cheese) the recipe is vegan.
15
3.
16
The salad will last several days in the fridge.
17
Before serving, taste for more lemon juice, olive oil, or additional salt and pepper and adjust as needed.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Lemon Juice, 3 Tablespoons Finely Chopped Red Onion, 3/4 teaspoons Kosher Or Sea Salt, Divided, 1 clove Garlic, Smashed, and more.

Yes, Chickpea and Olive Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chickpea and Olive Tabbouleh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions