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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.8
  • Total Fat: 8.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 153.1 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 6.5 g

View full nutritional breakdown of Tabbouleh salad with chickpeas calories by ingredient
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Tabbouleh salad with chickpeas

Submitted by: GIRANIMAL
Tabbouleh salad with chickpeas

Introduction

This is based on a recipe I found online some time ago, but now I just prepare it from memory. Tabbouleh traditionally calls for both fresh parsley and mint, but since mint is hard to find at my local stores for some reason, I just omit it. It's still delicious. By all means, add about 1/4 cup finely chopped if you can get it. Finally, I think the final sodium content is lower than the calculations say because I do rinse the beans. This is based on a recipe I found online some time ago, but now I just prepare it from memory. Tabbouleh traditionally calls for both fresh parsley and mint, but since mint is hard to find at my local stores for some reason, I just omit it. It's still delicious. By all means, add about 1/4 cup finely chopped if you can get it. Finally, I think the final sodium content is lower than the calculations say because I do rinse the beans.
Number of Servings: 4

Ingredients

    3/4 cup dry bulgur, soaked in hot water
    1 cup fresh parsley, finely chopped
    1/4 cup fresh mint leaves, finely chopped
    1 cup cherry or grape tomatoes, quartered
    2 large scallions, chopped
    3/4 cup canned chickpeas, rinsed and roughly chopped
    Juice of 1 lemon, plus zest if desired
    1/8 cup (2 Tbsp.) good-quality extra virgin olive oil
    Salt and freshly cracked black pepper to taste

Directions

Makes 4 1-cup servings. Serve atop a bed of lettuce and make into lettuce wraps if desired.

Place dry bulgur wheat in a bowl and add enough hot water to cover by about 1 inch. Soak for about 30 minutes or until all or most of water is absorbed. Press into wire strainer to squeeze out as much moisture as possible.

In large bowl, combine moistened bulgur, parsley, tomatoes, scallions and chickpeas. In separate small bowl (or liquid measure used for oil), combine oil and lemon juice (plus zest, salt and pepper is using). Mix with fork or whisk until combined. Pour over bulgur mixture and mix well.

Number of Servings: 4

Recipe submitted by SparkPeople user GIRANIMAL.






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