Chickpea Tabbouleh Bowls
A herb-heavy bulgur tabbouleh made heartier with chickpeas, with crumbled feta on the side.
- Cuisine
- Levantine · Lebanon
- Time
- 30 min total (25 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 cup fine bulgur
- 1 1/2 cups boiling water
- 1 can chickpeas, drained
- 2 bunches parsley, finely chopped
- 1/2 cup fresh mint leaves, chopped
- 3 tomatoes, diced
- 1 cucumber, diced
- 4 green onions, sliced
- 1/4 cup olive oil
- 2 lemons
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup crumbled feta (optional topping)
Method
- Pour the boiling water over the bulgur, cover and leave for 15 minutes, then fluff and cool.
- Whisk the oil with the juice of both lemons, the salt and pepper.
- Toss the bulgur with the chickpeas, herbs, tomatoes, cucumber, onions and dressing.
- Serve in bowls with feta on the side. It keeps well for a day.
Diets and allergens
Fits: Vegetarian
Without the optional toppings, also: Vegan
Free from: Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Gluten, Milk, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 496 kcal
- Protein
- 17.6 g
- Carbohydrates
- 65.4 g
- Fat
- 21.3 g
- Fiber
- 17.6 g
- Sodium
- 947 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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