• Skip to main content
  • Skip to primary sidebar
My Gorgeous Recipes
menu icon
go to homepage
  • Recipe Index
  • Privacy Policy
  • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Privacy Policy
    • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Salads

    Chickpea Tabbouleh

    Published: Jun 6, 2019 · Modified: Jul 30, 2022 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

    135 shares
    • Share
    • Tweet
    Jump to RecipePrint Recipe

    Chickpea Tabbouleh, a healthy and delicious vegan salad that is super delicious, and makes a great accompaniment to any roast or BBQ. A favourite summer side dish, but also fantastic all year round.

    A light blue plate with tabbouleh salad

    What makes the Middle Eastern cuisine so unique is not only the use of fragrant, earthy spices, but also the fresh ingredients that give an exquisite taste to any meal. Mint and parsley are often used in many dishes, not only for flavour, but also for colour. Or both at the same time.

    Jump to:
    • What is tabbouleh?
    • How to make chickpea tabbouleh
    • Tips and tricks
    • What can you use instead of bulgur wheat?
    • Other summer salads

    What is tabbouleh?

    Tabbouleh is a salad made with fresh parsley, bulgur wheat, tomatoes, mint, onions, and seasoned with salt, pepper, olive oil and lemon juice. It's a sample food in many Middle Eastern countries, and if often part of a mezze, which is a a selection of dishes served as appetizers.

    This chickpea tabbouleh salad cannot be any simpler; it's simple, in the sense that it uses common ingredients, but everything together is a fantastic blend of flavours. The bulgur makes the salad filling, but not heavy, and the chickpeas add extra goodness to it. Chickpeas are not an usual ingredient for tabbouleh, but it's a nice addition actually.

    Pomegranate can be added too instead of chickpeas. Again, not an ingredient used in a classic tabbouleh, but that's the beauty of home cooking, anything goes. Some ingredients just go perfectly well together, so why not use them?

    A glass bowl with tabbouleh salad and a spatula

    How to make chickpea tabbouleh

    This is one of the easiest recipes to put together. All we have to do it cook the bulgur, which is ready in less that 10 minutes, chop the fresh ingredients, season well and that's it. There is hardly any preparation needed, and the ingredients listed below are enough for a huge bowl of tabbouleh.

    Depending on how little or big you like your portions, I would say 4-6 people can serve it, especially that it's a side dish, so you'll most probably have some meat or meat substitute accompanying it. By all means, you can just have it on its own, that's nothing wrong here.

    • rinse the bulgur, add it to a pan with 2 cups of water and cook according to the packet instructions

    One cup of bulgur is more than enough here, bulgur, like rice, couscous, etc expands when cooked, so you end up with about 3 cups of cooked bulgur. So, don't be tricked into thinking there's not enough before you boil it.

    • chop the fresh parsley, green onions, mint and tomatoes
    • add them to the cooked and cooled bulgur and chickpeas
    • season well with salt, pepper, olive oil and lemon juice
    A collage of 4 photos to show how to make tabbouleh with chickpeas

    Tips and tricks

    The more parsley, the better. The salad is actually more of a parsley salad than bulgur salad, but it's up to you how much you like to use. Markets sell massive bunches of parsley super cheaply, so if you get lots of it and don't know what to do with that much parsley, that's a good recipe.

    Mint, a little bit goes a long way. Mint is an extremely fragrant, just a few leaves will bring so much flavour, so there is no need for a whole bunch, that's would be too much.

    Use any kind of tomatoes you have: tomatoes on the vine, cherry tomatoes, plum tomatoes, roma tomatoes, etc etc. As long as they are well ripen and juicy, they are perfect.

    Unless you prefer to cook the dry chickpeas yourself, I would highly recommend the canned chickpeas. They are cheap, cooked to perfection, and ready to use. A no brainer here!

    What can you use instead of bulgur wheat?

    Bulgur is one of the main ingredients in tabbouleh, but it can easily be swapped for cooked couscous, pearl barley, quinoa, rice or orzo. I would use the same amount, one cup, and you should end up with pretty much the same amount of salad.

    Other summer salads

    Moroccan Couscous Salad with Chickpeas

    Healthy Mediterranean Chickpea Salad with Feta

    Salmon Pasta Salad (No Mayo)

    Cold Chicken Caprese Pasta Salad

    Overhead shoot of a light blue plate with tabbouleh

    If you’ve tried my EASY CHICKEPEA TABBOULEH RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    5 from 1 vote
    A light blue plate with tabbouleh salad
    Print
    Chickpea Tabbouleh
    Prep Time
    15 mins
    Total Time
    15 mins
     

    Chickpea Tabbouleh, a healthy and delicious vegan salad that is super delicious, and makes a great accompaniment to any roast or BBQ. A favourite summer side dish, but also fantastic all year round.

    Course: Salad
    Cuisine: Middle Eastern
    Keyword: summer salads
    Servings: 6 people
    Calories: 118 kcal
    Author: Daniela Apostol
    Ingredients
    • 1 cup bulgur wheat
    • 1 cup chopped fresh parsley (a large bunch of fresh parsley)
    • 4 leaves of fresh mint
    • 3 large tomatoes
    • 2 spring onions
    • 1 tablespoon olive oil
    • 2 tablespoon lemon juice
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    Instructions
    1. Rinse the bulgur with cold water, and add it to a pan together with 2 cups of water.

    2. Cook until tender, then drain and rise again with cold water.

    3. Add the bulgur to a large bowl.

    4. Chop the parsley, tomatoes, green onions and mint, and add them to the bowl of bulgur.

    5. Season with salt, pepper, olive oil and lemon juice, adding more to taste if needed.

    6. Serve cold.

    Nutrition Facts
    Chickpea Tabbouleh
    Amount Per Serving
    Calories 118 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g5%
    Sodium 110mg5%
    Potassium 308mg9%
    Carbohydrates 21g7%
    Fiber 5g20%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 1425IU29%
    Vitamin C 24.6mg30%
    Calcium 31mg3%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related Posts

    • A white bowl with Mediterranean chickpea salad
      Mediterranean Chickpea Salad with Feta
    • A white bowl with Mediterranean chickpea salad
      Mediterranean Chickpea Salad with Feta
    • Close-up shoot of a pasta salad
      Salmon Pasta Salad (No Mayo)
    « Healthy Chocolate Chip Zucchini Muffins
    Banana Chocolate Ice Cream »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

    More about me →

    Popular

    • World's Best Vegetarian Omelette
    • Easy Butter Chicken Recipe (Indian Style)
    • Mary Berry's Moist Lemon Drizzle Cake Recipe
    • Easy Tiramisu Recipe (eggless, no alcohol)
    • Nando's Peri-Peri Butterfly Chicken Breast Recipe
    • Healthy Banana Muffins for Kids (No Sugar)
    • One-Pot Leftover Roast Chicken Pasta
    • Mary Berry's Madeira Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 My Gorgeous Recipes