Chickpea Tabbouleh
Sometimes you just want something that’s easy to make but a little more filling than a Mcdonald’s-style salad. This chickpea tabbouleh is just that, because it’s as fresh as a salad, but way more filling. Oh, and it’s pretty delicious. 🤗
Here’s the step by step video of the recipe, if you prefer:
📝 The ingredients I’ve used for this chickpea tabbouleh
Here are the ingredients I’ve chosen to make this tabbouleh:
- 1 cup cooked chickpeas, which are the heart and protein of the dish.
- ½ cup dried bulgur, which adds a nutty, chewy texture that’s essential.
- ½ of an onion: I make sure it’s finely chopped for that perfect crunch.
- 1 firm tomato: also finely chopped, blending sweetness and acidity.
- 1 cucumber: finely chopped for a refreshing crunch in the mix.
- 50 grams of walnuts: crushed, these add a delightful, earthy depth.
- 20 grams of cranberries: they provide a tart, fruity contrast I love.
- A handful of parsley (approximately 8 stalks): I always chop it fresh for a herby freshness.
- An equal amount of mint (around 8 leaves): finely chopped for that cool, aromatic lift.
- Dressing: A zesty blend of olive oil, lemon juice, paprika, salt, and black pepper.
👨🏻🍳 How to prepare the chickpea tabbouleh
To start, I added soaked chickpeas to a water-filled pot and let them cook until they were soft and tender. Immediately after, in a separate pot, I boiled bulgur until it was fluffy and fully cooked.
After cooking, I focused on preparing the fresh ingredients. I carefully chopped the onions, tomatoes, cucumbers, walnuts, cranberries, parsley, and the mint.
To assemble the dish, I combined the cooked chickpeas and bulgur in a large mixing bowl. I added the chopped ingredients, poured in a dressing made with lemon juice, olive oil, paprika, black pepper, and salt. Then, I tossed all the ingredients until they were evenly coated with the dressing and seasoning.
After mixing, I let it sit for a few minutes to allow the flavors to meld together before serving. This dish can be enjoyed immediately or refrigerated for later.
💬 Answers to other questions you may have
Can I use quinoa instead of bulgur in chickpea tabbouleh?
Quinoa is a great substitute for bulgur if you’re looking for a gluten-free alternative or want to add variety.
Cook the quinoa according to the package instructions before mixing it with your tabbouleh ingredients.
What’s the best way to store leftover tabbouleh?
Storing leftover chickpea tabbouleh in an airtight container in the fridge is recommended.
It can be kept fresh for up to 3-5 days when cooled to room temperature before sealing.
Chickpea Tabbouleh
- Total Time: 20 minutes
- Yield: 2 people 1x
- Diet: Vegan
Description
This refreshing Chickpea Tabbouleh features chickpeas, bulgur, onions, tomatoes, cucumbers, walnuts, cranberries, parsley, and mint. The dish is dressed with a mixture of lemon juice, olive oil, and seasonings, resulting in a flavorful and nutritious meal.
Ingredients
- 1 cup of cooked chickpeas
- 1/2 cup of dried bulgur
- 1/2 an onion, diced
- 1 firm tomato, diced
- 1 cucumber, diced
- 50 grams of walnuts, diced
- 20 grams of cranberries, diced
- Parley (8 stalks), chopped
- Mint (8 leaves), chopped
Dressing:
- 5 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1/2 tablespoon of paprika
- Salt and black pepper to taste
Instructions
- Boil soaked chickpeas in water until soft, if not using canned chickpeas.
- Boil bulgur separately until fluffy and cooked.
- Dice onions, tomatoes, cucumbers, walnuts, cranberries, parsley, and mint.
- Combine cooked chickpeas, bulgur, and the diced ingredients in a large bowl.
- Add the dressing and toss the ingredients until they are evenly coated and let them sit for a few minutes before serving.
- Prep Time: 20 minutes
- Category: Main Course, Salad
- Cuisine: Middle Eastern
🙏🏻 Before you go, I’ve got a favor to ask!
I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!
Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.
