Tabouleh with Chick Peas

Tabouleh With Chick Peas

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Michelle Bersani =^..^=


I have always loved tabouleh ever since I first tried it years ago. I have added chick peas lately for fiber and makes it more like a meal than a salad or side dish.

*Note* I'm not exactly positive of the serving size. There is no cooking involved, so it's chill time (all a matter of your taste; the longer the better).


★★★★★ 1 vote

20 Min


  • 1/2 can(s)
    very fine bulgar wheat, uncooked
  • 2 bunch
    parsley (curly or flat) large stems discarded, chopped
  • 1 medium
    red onion, minced
  • 2 medium
    tomatoes, chopped
  • 1/4 c
    fresh mint, chopped (or 1 tsp dried)
  • 1 tsp
  • 1/3 c
    lemon juice (preferably fresh)
  • 1/3 c
    olive oil (more if needed)
  • 1 can(s)
    chick peas (15.5 oz), drained and rinsed

How to Make Tabouleh with Chick Peas


  1. In a bowl with enough fresh water to cover bulgar soak for 10 minutes.
  2. Drain well.
  3. Toss all ingedients in a large bowl, adding oil last.
  4. Cover and chill well in refrigerator for at least 3 hours (overnight is best).

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