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.

Anna Thomas
Source: EatingWell Magazine, July/August 2013


Recipe Summary

2 hrs 40 mins


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; protein 9.1g 18% DV; carbohydrates 34.5g 11% DV; exchange other carbs 2.5; dietary fiber 6.8g 27% DV; sugars 2.9g; fat 10.4g 16% DV; saturated fat 3.7g 19% DV; cholesterol 16.7mg 6% DV; vitamin a iu 1727.9IU 35% DV; vitamin c 29.1mg 49% DV; folate 79.1mcg 20% DV; calcium 157.8mg 16% DV; iron 3.1mg 17% DV; magnesium 77.9mg 28% DV; potassium 447.6mg 13% DV; sodium 466.1mg 19% DV; thiamin 0.2mg 15% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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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