Best Chickpea Tabbouleh Recipes

CHICKPEA MINT TABBOULEH

Chickpea Mint Tabbouleh image

You'll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. -Brian Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 cup bulgur
2 cups water
1 cup fresh or frozen peas (about 5 ounces), thawed
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/2 cup minced fresh parsley
1/4 cup minced fresh mint
1/4 cup olive oil
2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes., Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

Nutrition Facts : Calories 380 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 11g fiber), Protein 11g protein. Diabetic Exchanges

CHICKPEA TABBOULEH WITH SALAD

CHICKPEA TABBOULEH WITH SALAD image

Yield 4

Number Of Ingredients 9

Ingredients

1 cup (250 mL) each: medium or coarse bulgur wheat, boiling water
3 tbsp (45 mL) olive oil
Juice of 1 large lemon
Small handful flat-leaf parsley leaves, chopped
Large handful mint leaves, chopped
1 pint cherry or grape tomatoes (about 2 cups/500 mL), halved
19 oz (540-mL) can chickpeas, rinsed, drained
2 cups (500 mL) mixed salad greens
Kosher salt + freshly ground pepper

Steps:

Put bulgur in large bowl; pour boiling water over. Stir once. Cover tightly with plastic wrap. Let stand 10 minutes to rehydrate. Pour oil and lemon juice over; stirring and fluffing with fork. Add parsley, mint, tomatoes, chickpeas and salad greens. Use hands to toss well. Season with salt and pepper. Serve warm or cold.

CHICKPEA TABBOULEH

Chickpea Tabbouleh image

Number Of Ingredients 7

Ingredients

1 (16-ounce) can chickpea, drained and rinsed
2 teaspoons chopped garlic, preferably fresh
1 1/2 lemons, juiced
2 tablespoons extra-virgin olive oil
2 tablespoons chopped mint leaves (about 30 leaves)
1/2 cup chopped Italian (flat-leaf) parsley
salt and ground black pepper to taste

Steps:

Mash the chickpeas coarsely in a bowl. Add the remaining ingredients and mix to combine serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves