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

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

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.

No additional tips available.

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

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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.

Chickpea and Olive Tabbouleh

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