Tabouleh with Chick Peas

Tabouleh With Chick Peas Recipe

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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


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

About Tabouleh with Chick Peas