Tabbouleh With Chickpeas Recipe

Name: Tabbouleh With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup fine bulgur; 1 ½ cups minced fresh flat-leaf parsley; 1 bunch green onion, white portion only, minced; 1 large tomatoes, peeled, seeded and diced; 2 tablespoons minced of fresh mint; 1 (15 1/2 ounce) can chickpeas, rinsed and drained; 3 tablespoons extra virgin olive oil; 3 tablespoons fresh lemon juice, plus more as needed; ½ teaspoon ground toasted cumin seed; salt & freshly ground black pepper, to taste; 1 head romaine lettuce hearts

Servings: persons

½ cup fine bulgur
1 ½ cups minced fresh flat-leaf parsley
1 bunch green onion, white portion only, minced
1 large tomatoes, peeled, seeded and diced
2 tablespoons minced of fresh mint
1 (15 1/2 ounce) can chickpeas, rinsed and drained
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice, plus more as needed
½ teaspoon ground toasted cumin seed
salt & freshly ground black pepper, to taste
1 head romaine lettuce hearts

1
Put the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain.
2
Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth and squeeze dry.
3
Transfer to a bowl and, using a fork, separate into individual grains.
4
Stir in the parsley, green onions, tomato, mint, chickpeas, olive oil, the 3 Tbs.
5
lemon juice and the cumin.
6
Season with salt and pepper.
7
Taste and add more lemon juice, if needed.
8
Cover and refrigerate for at least 2 hours.
9
Bring to room temperature before serving.
10
Taste and adjust the seasonings, and serve with the romaine hearts alongside for scooping.

223

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: ½ cup fine bulgur, 1 ½ cups minced fresh flat-leaf parsley, 1 bunch green onion, white portion only, minced, 1 large tomatoes, peeled, seeded and diced, and more.

Yes, Tabbouleh With Chickpeas 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!

Tabbouleh With Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions