Tabbouleh with Chickpeas

Ingredients

• •1 cup bulgur wheat
• •1.5 cups boiling water
• •1 can (15 oz) chickpeas, drained and rinsed
• •2 cups fresh parsley, finely chopped
• •1 cup fresh mint, finely chopped
• •4 Roma tomatoes, diced
• •1 cucumber, diced
• •1/4 cup fresh lemon juice
• •1/4 cup extra virgin olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper

Directions

1. 1Pour boiling water over bulgur wheat in a bowl, cover, and let sit for 15 minutes until tender and liquid is absorbed.
2. 2Fluff the bulgur with a fork and transfer to a large mixing bowl.
3. 3Add the drained chickpeas, parsley, mint, tomatoes, and cucumber to the bulgur.
4. 4In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
5. 5Pour the dressing over the salad and toss gently until all ingredients are well combined.
6. 6Taste and adjust seasoning as needed, then serve chilled or at room temperature.

💡 Chickpeas make tabbouleh heavier, so keep bulgur and vegetables especially well drained to preserve the salad’s fresh, loose texture.

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