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chickpea tabbouleh

Chickpea Tabbouleh

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  • Author: Alexandre Valente
  • Total Time: 20 minutes
  • Yield: 2 people 1x
  • Diet: Vegan


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.


Units Scale
  • 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


  • 5 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • 1/2 tablespoon of paprika
  • Salt and black pepper to taste


  1. Boil soaked chickpeas in water until soft, if not using canned chickpeas.
  2. Boil bulgur separately until fluffy and cooked.
  3. Dice onions, tomatoes, cucumbers, walnuts, cranberries, parsley, and mint.
  4. Combine cooked chickpeas, bulgur, and the diced ingredients in a large bowl.
  5. 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