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Tabbouleh with Chickpeas

Serves 4

1 C medium-cracked bulgar
1-1/4 C cold water
Juice of 2 lemons
1 C dried chickpeas, soaked overnight and cooked until tender
1/2 C freshly chopped mint
2 medium tomatoes, peeled, seeded, and cut into strips
6 scallions, trimmed and thinly sliced
1 T olive oil
Freshly ground black pepper to taste

Place the bulgar, cold water, and lemon juice in a large bowl. Allow bulgar to absorb liquid for 30 minutes, stirring once or twice. Drain. Toss bulgar with the remaining ingredients. Set aside for 15 to 30 minutes to allow flavors to blend.

Garnish with fresh mint before serving.


  • A half-pint of cherry tomatoes, halved, may be substituted for the medium tomatoes.
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