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20 minute dinner recipes

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Tabbouleh with Chickpeas


From EatingWell:  July/August 2013

This tabbouleh recipe with chickpeas has lots of parsley, mint, tomatoes and cucumbers. Toasting brings out the flavor in the cumin, and cinnamon adds a subtle depth to the flavors. Bring this tabbouleh recipe as a side to a party or serve as a one-dish supper for 6 instead of 8.

8 servings, about 1 cup each | Active Time: 1 hour | Total Time: 2 hours



  1. Place bulgur in a large bowl and pour boiling water over it. Stir in 1/2 teaspoon salt, cover and let stand for 30 minutes. Drain through a fine sieve, pressing down firmly with the back of a spoon to squeeze out excess moisture. Return to the bowl and let cool.
  2. Meanwhile, toss cucumber in a bowl with 1/2 teaspoon salt and let stand for at least 45 minutes. Rinse, then drain in a sieve, pressing to extract excess water. Transfer to the bowl with the bulgur. Place tomatoes in a sieve and let drain for a few minutes.
  3. Add the tomatoes to the bulgur and cucumber along with chickpeas, parsley, mint, scallions, lemon juice, cumin, cinnamon and the remaining 1/2 teaspoon salt and gently combine. Season with pepper. Refrigerate for about 1 hour to let the flavors develop.
  4. Add oil to the tabbouleh and toss gently. Serve topped with feta.


Per serving : 257 Calories; 10 g Fat; 4 g Sat; 5 g Mono; 17 mg Cholesterol; 35 g Carbohydrates; 9 g Protein; 8 g Fiber; 503 mg Sodium; 448 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 vegetable, 1/2 medium-fat meat, 1 fat

Tips & Notes