Bulgur Wheat Tabbouleh With Chickpeas
MAKE IT SHINE! ADD YOUR PHOTO
This is a very satisfying, very healthy salad.
- Ready In:
- 1hr 10mins
- 1 cup medium grain Bulgar wheat
- 1⁄2 cup dried garbanzo beans, cooked
- 6 medium tomatoes, varying colors
- 1 medium cucumber
- 1⁄2 cup flat leaf parsley, chopped
- extra virgin olive oil
- lemon juice
- 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.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
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
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
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
see 2 more