Tabbouleh with Chickpeas
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
Gallery
Ingredients
Directions
Tips
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
Serving Size: about 1 cup
Per Serving:
257 calories; protein 9.1g; carbohydrates 34.5g; dietary fiber 6.8g; sugars 2.9g; fat 10.4g; saturated fat 3.7g; cholesterol 16.7mg; vitamin a iu 1727.9IU; vitamin c 29.1mg; folate 79.1mcg; calcium 157.8mg; iron 3.1mg; magnesium 77.9mg; potassium 447.6mg; sodium 466.1mg; thiamin 0.2mg.
Exchanges:
2 starch, 1/2 vegetable, 1/2 medium-fat meat, 1 fat
