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Chickpea Tabbouleh – Sharon Palmer, The Plant Powered Dietitian

Right here’s a enjoyable, hearty twist on a traditional tabbouleh. Whip up this recipe the subsequent time you cook dinner Center Jap meals, comparable to falafels, hummus, or grilled eggplant. And even serve it as a country facet dish for veggie-burgers or vegetable soup. Make it gluten-free by substituting a gluten-free grain.

Take a look at how I make this recipe on my Instagram Dwell Plant-Primarily based Cooking Present here.



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Chickpea Tabbouleh

  • Writer:
    The Plant-Powered Dietitian

  • Prep Time:
    16 minutes

  • Cook dinner Time:
    10 minutes

  • Complete Time:
    16 minutes

  • Yield:
    8 servings 1x


This straightforward Chickpea Tabbouleh recipe is totally plant-based, and full of the diet energy of complete grains, herbs, citrus, olive oil, and tomatoes.

  • 1 cup raw complete wheat bulgur
  • 3 cups water
  • 2 medium garlic cloves
  • 1 bunch (4 ounces, about 4 cups) recent parsley leaves
  • ½ cup mint leaves, loosely packed
  • 5 inexperienced onions, white and inexperienced components, 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 giant lemon
  • 1/2 teaspoon freshly floor black pepper
  • Sea salt, as desired (non-compulsory)


  1. Place the bulgur in a small pot with the water. Cowl and produce to a boil over medium-high warmth. Scale back the warmth to medium and cook dinner for 10 minutes, stirring often. Take away from warmth, fluff with a fork, and canopy for five minutes. Drain any remaining liquid and switch the cooked bulgur to a big mixing bowl and refrigerate to chill.
  2. Place the garlic, parsley, and mint in a food processor. Course of till solely finely chopped (don’t liquefy), or chop by hand, very finely. Pour into the bowl with bulgur.
  3. Add the inexperienced onions, cucumbers, tomatoes, chickpeas, olive oil, lemon juice, black pepper, and sea salt, if desired, and toss gently.
  4. Chill till serving time.


Substitute one other cooked complete grain (or mixture of grains) for the bulgur, comparable to cooked bulgur, wheat berries, quinoa, rye berries, or farro.

  • Class: Salad
  • Delicacies: Mediterranean


  • Serving Dimension: 1 cup
  • Energy: 201
  • Sugar: 5 g
  • Sodium: 18 mg
  • Fats: 5 g
  • Saturated Fats: 1 g
  • Carbohydrates: 33 g
  • Fiber: 9 g
  • Protein: 8 g

Key phrases: tabbouleh, vegan tabbouleh, chickpea tabbouleh

Strive just a few of my different favourite 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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