Ingredients for Tabbouleh With Chickpeas
- 1 cup fine bulgur wheat
- Fresh Flat Leaf Parsley
- Green Onion
- Tomatoes
- Of Fresh Mint
- 1 (15-ounce) can chickpeas, rinsed and drained
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Cumin Seed
- Salt & Freshly Ground Black Pepper
- Romaine Lettuce Hearts
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How to Make Tabbouleh With Chickpeas
- Rinse the bulgur wheat under cold water and place it in a small bowl. Cover with cold water, ensuring the water level is about an inch above the bulgur. Let stand for 10 minutes to soften.
- Drain the bulgur thoroughly. Wrap it in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible.
- Transfer the bulgur to a large bowl. Using a fork, fluff and separate the grains to prevent clumping.
- Add the chopped parsley, green onions, diced tomatoes, mint, and drained chickpeas to the bowl.
- Pour in the olive oil, lemon juice, and ground cumin. Gently stir to combine all ingredients.
- Season generously with salt and black pepper to taste.
- Taste and adjust seasonings. Add more lemon juice if desired for extra tang.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. This step is crucial for the best taste.
- Before serving, bring the Tabbouleh to room temperature. This enhances the flavors and ensures a refreshing experience.
- Taste and adjust the seasonings one last time. Serve immediately with romaine lettuce hearts alongside, if desired, for scooping.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
17g
Fat
8g
Carbs
16g