Here’s a fun, hearty twist on a classic tabbouleh. Whip up this recipe the next time you cook Middle Eastern food, such as falafels, hummus, or grilled eggplant. Or even serve it as a rustic side dish for veggie-burgers or vegetable soup. Make it gluten-free by substituting a gluten-free grain.
Check out how I make this recipe on my Instagram Live Plant-Based Cooking Show here.
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Chickpea Tabbouleh
(3 votes, average: 5.00 out of 5)
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5 from 3 reviews
- Author: The Plant-Powered Dietitian
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Prep Time: 16 minutes - Cook Time: 10 minutes
- Total Time: 16 minutes
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Yield: 8 servings
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Description
This easy Chickpea Tabbouleh recipe is completely plant-based, and packed with the nutrition power of whole grains, herbs, citrus, olive oil, and tomatoes.
Ingredients
- 1 cup uncooked whole wheat bulgur
- 3 cups water
- 2 medium garlic cloves
- 1 bunch (4 ounces, about 4 cups) fresh parsley leaves
- ½ cup mint leaves, loosely packed
- 5 green onions, white and green parts, finely diced
- 3 small Persian cucumbers, with peels, finely diced
- 2 medium tomatoes, finely diced
- 1 15-oz can chickpeas, drained
- 2 tablespoons extra virgin olive oil
- Juice of 1 large lemon
- 1/2 teaspoon freshly ground black pepper
- Sea salt, as desired (optional)
Instructions
- Place the bulgur in a small pot with the water. Cover and bring to a boil over medium-high heat. Reduce the heat to medium and cook for 10 minutes, stirring occasionally. Remove from heat, fluff with a fork, and cover for 5 minutes. Drain any remaining liquid and transfer the cooked bulgur to a large mixing bowl and refrigerate to cool.
- Place the garlic, parsley, and mint in a food processor. Process until only finely chopped (do not liquefy), or chop by hand, very finely. Pour into the bowl with bulgur.
- Add the green onions, cucumbers, tomatoes, chickpeas, olive oil, lemon juice, black pepper, and sea salt, if desired, and toss gently.
- Chill until serving time.
Notes
Substitute another cooked whole grain (or combination of grains) for the bulgur, such as cooked bulgur, wheat berries, quinoa, rye berries, or farro.
Category: Salad
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 201
- Sugar: 5 g
- Sodium: 18 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 9 g
- Protein: 8 g
Keywords: tabbouleh, vegan tabbouleh, chickpea tabbouleh
Did you make this recipe?
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Try a few of my other favorite plant-based salad recipes:
Purple Cauliflower Salad with Lemon Vinaigrette
Mandarin, Quinoa, and Kale Bowl
Arugula Salad with Radishes and Avocado and Truffle Lemon Vinaigrette
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