Chickpea Tabouli (V)

Tonight’s featured dish is Middle Eastern inspired and super yummy. I have seen “tabouli” spelled many ways.. I am not sure which is the correct version, so I apologize if it is misspelled! Unfortunately, tabouli is made of bulgur which originates from the wheat family, so it is not gluten-free. 😦 On the flip side, it makes a great vegan salad that is low in fat (saturated), and high in protein when combined with chickpeas. Typically, tabouli does not contain chickpeas. However, I have added a can to make a meal that contains a complete protein. In a vegetarian/vegan diet, whole grains and legumes are incomplete proteins on their own.  But when they are combined they make a mighty powerful complete protein that contains the essential amino acids our bodies need.



  • 1 c uncooked bulgar wheat
  • 1 1/2 c boiled water
  • 3 tbsp lemon juice
  • 1/4 c olive oil
  • bunch of fresh parsley, chopped
  • 1/4 c fresh mint leaves, chopped
  • 2 cloves, minced
  • 1/2 red onion, diced
  • 1/2 cucumber, quartered
  • 1 c grape tomatoes, sliced
  • 1 can chickpeas, drained and rinsed
  • a dash of salt and pepper
  1. Place bulgar wheat in a large mixing bowl
  2. Add the boiled water (can use the kettle) into the bowl with the bulgar wheat
  3. Cover the bowl and let the bulgar wheat absorb the water. Check in 15-20 minutes
  4. Once the water has been absorbed by the bulgar, stir in the garlic, onion, cucumber, and tomatoes
  5. Stir in the olive oil, lemon juice, parsley, and mint leaves
  6. Finally, stir in the chickpeas
  7. Refrigerate to enjoy cold, or enjoy warm

*Tabouli makes a great side dish or salad topper on a bed of greens


P.S Last post until after Thanksgiving!


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