This recipe is a fun, hearty twist on a classic tabbouleh. Whip up this recipe the next time you cook Middle Eastern food, such as falafel, 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.
This easy Chickpea Tabbouleh recipe is completely plant-based, and packed with the nutrition power of whole grains, herbs, citrus, olive oil, and tomatoes.
This recipe comes to us from Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian.
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- 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)
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.