Bulgur Wheat Tabbouleh With Chickpeas

READY IN: 1hr 10mins
Recipe by dividend

This is a very satisfying, very healthy salad.

Top Review by Katanashrp

Excellent! I used quinoa instead of bulgur since I had some cooked already. I like that the recipe doesn't call for onions because I I find them overpowering. So simple, yet so tasty. Thank you.

Ingredients Nutrition


  1. Pour boiling water over the bulgur to cover, and let sit for 1 hour.
  2. Drain, and fluff with a fork.
  3. Combine the bulgur and the cooked chickpeas.
  4. Add olive oil, lemon juice, salt and pepper to taste. A good ratio is 2:1 olive oil : lemon juice.
  5. Cut each tomato in half through the stem. Cut off the stem, and scoop out the seeds. Chop the flesh into 1/4 inch cubes. Dice the cucumber into 1/4 cubs.
  6. Add the tomatoes, cucumber and the parsley to the bulgur. Stir to combine.
  7. Taste, and correct seasoning as necessary to taste.
  8. A nice addition is 1 oz of feta cheese, chopped very fine just before serving.

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