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. Source: EatingWell Magazine, July/August 2013

Anna Thomas


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Add oil to the tabbouleh and toss gently. Serve topped with feta.


Make Ahead Tip: Prepare without the tomatoes and refrigerate for up to 1 day. Dice and drain tomatoes and stir into the salad shortly before serving.

Tip: Toasting brings out the flavor in spices like the cumin in this tabbouleh. Toast seeds in a dry skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind with a spice mill or mortar and pestle.

Nutrition Facts

257 calories; 10.4 g total fat; 3.7 g saturated fat; 17 mg cholesterol; 466 mg sodium. 448 mg potassium; 34.5 g carbohydrates; 6.8 g fiber; 3 g sugar; 9.1 g protein; 1728 IU vitamin a iu; 29 mg vitamin c; 79 mcg folate; 158 mg calcium; 3 mg iron; 78 mg magnesium;

Reviews (2)

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  • 5 star values: 2
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Rating: 5 stars
So delicious and healthy at the same time! Loved it Read More
Rating: 5 stars
Toasted cumin and added it whole; used couscous instead of bulgur. It was delicious! Read More