Tabbouleh With Chickpeas

READY IN: 2hrs 5mins
Top Review by Rita1652

OK I couldn`t follow directions with this! First The cold water left it crunchy drained it and used hot water. Then I used sweet onion just because thats what I had. Added a cucumber. Substituted the lemon with 1 whole fresh lime juice.

Ingredients Nutrition


  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.

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