MealPlanned
- Lunch
- 30 min
- Dairy-Free
- Halal
- Kosher
- Pescatarian
- Vegan
- Vegetarian
Tabbouleh with chickpeas
Parsley-heavy bulgur salad with tomato, mint, lemon and chickpeas.
- Calories
- 549
- Protein
- 17 g
- Carbs
- 73 g
- Fat
- 25 g
Per serving. Makes 2 servings.
Ingredients
- 80 g Bulgur wheat, dry
- 60 g Fresh parsley
- 15 g Fresh mint
- 3 Tomato
- 0.5 Cucumber
- 2 Spring onion
- 240 g Chickpeas, canned, drained
- 3 tbsp Lemon juice
- 3 tbsp Olive oil
Contains: Cereals containing gluten. Always check the labels of what you buy.
Method
- Put the bulgur in a bowl, pour over 160 ml boiling water, cover and leave for 10 minutes. Fluff with a fork and leave to cool.
- Meanwhile, finely chop the parsley and mint (stalks of the parsley too). Tabbouleh should be mostly herbs.
- Dice the tomatoes and cucumber and thinly slice the spring onions.
- Mix the bulgur, herbs, vegetables and chickpeas in a large bowl.
- Dress with the lemon juice and olive oil and toss well. Best eaten within a few hours; keeps a day in the fridge.
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