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Bulgur Wheat Tabbouleh With Chickpeas

This is a very satisfying, very healthy salad.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Pour boiling water over the bulgur to cover, and let sit for 1 hour.
  • Drain, and fluff with a fork.
  • Combine the bulgur and the cooked chickpeas.
  • Add olive oil, lemon juice, salt and pepper to taste. A good ratio is 2:1 olive oil : lemon juice.
  • 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.
  • Add the tomatoes, cucumber and the parsley to the bulgur. Stir to combine.
  • Taste, and correct seasoning as necessary to taste.
  • A nice addition is 1 oz of feta cheese, chopped very fine just before serving.
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RECIPE MADE WITH LOVE BY

@dividend
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@dividend
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"This is a very satisfying, very healthy salad."
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  1. 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.
    Reply
  2. 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.
    Reply
  3. iliapicconeyohay
    I had bought a package of bulgur wheat and was wanting to make something with it last night. I scanned all the recipes looking for something that contained ingredients I had on hand and found this one. I loved it and have sent it to my son (who is vegan) and my daughter (who is a part-time vegetarian). My husband and I are neither, but we both thought it was delicious. Thank you.
    Reply
  4. yellow_apple30
    Thank you so much for this recipe! I am a huge fan of traditional tabbouleh. My only issue is the overwhelming tast of red onion. This is the answer to that. I agree with Kumquat the Cat's Friend about using more lemon and less olive oil because I like a good bit of tangy-ness as well. This makes a great sandwhich paired with hummus on a pita or whole grain bread.
    Reply
  5. Kumquat the Cats fr
    Excellent salad. Instead of 1/2 cup dried beans I used a 15 ounce can, and instead of preparing bulgur as per recipe directions I followed directions on package, since I was pressed for time and it was faster. My recommendation as far as olive oil and lemon juice is 1 tablespoon olive oil and 4 or more tablespoons lemon (we prefer low-fat and tangy). I sprinkled liberally with salt. Amazing the transformation that parsley and lemon juice can do to a dish! Oh, also I used curley parsley instead of flat and added about 3 ounces non-fat feta. Thanks dividend! Eating leftovers for lunch today...
    Reply
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