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.

Chickpea Tabbouleh

(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 16 minutes
• Cook Time: 10 minutes
• Total Time: 16 minutes
• Yield: 8 servings

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

1. 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.

2. 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.

3. Add the green onions, cucumbers, tomatoes, chickpeas, olive oil, lemon juice, black pepper, and sea salt, if desired, and toss gently.
4. 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?

Tag @sharonpalmerrd on Instagram

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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