Healthy Holiday & Occasion Recipes Occasions Healthy Potluck Recipes Healthy Potluck Salad Recipes Tabbouleh with Chickpeas 5.0 (2) 2 Reviews 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. By Anna Thomas Updated on July 10, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 1 hr Additional Time: 1 hr 40 mins Total Time: 2 hrs 40 mins Servings: 8 Yield: 8 servings, about 1 cup each Nutrition Profile: High Fiber Healthy Immunity Low Added Sugars Jump to Nutrition Facts Ingredients 1 ½ cups bulgur 3 cups boiling water 1 ½ teaspoons salt, divided 1 ½ cups diced seeded peeled cucumber 2 cups diced tomatoes (1 pound) 1 15-ounce can chickpeas, rinsed, or 1 2/3 cups cooked chickpeas 1 ½ cups chopped flat-leaf parsley ½ cup chopped fresh mint ½ cup thinly sliced scallions 5 tablespoons lemon juice ½ teaspoon cumin seeds, toasted and ground (see Tip) ½ teaspoon ground cinnamon 3 tablespoons extra-virgin olive oil Freshly ground pepper to taste 1 cup crumbled feta cheese Directions 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. 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. Rate it Print Nutrition Facts (per serving) 257 Calories 10g Fat 35g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 1 cup Calories 257 % Daily Value * Total Carbohydrate 35g 13% Dietary Fiber 7g 24% Total Sugars 3g Protein 9g 18% Total Fat 10g 13% Saturated Fat 4g 19% Cholesterol 17mg 6% Vitamin A 1728IU 35% Vitamin C 29mg 32% Folate 79mcg 20% Sodium 466mg 20% Calcium 158mg 12% Iron 3mg 17% Magnesium 78mg 19% Potassium 448mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved