Have you ever had tabbouleh? My husband is actually the one who introduced me to it years ago, and I love making this flavorful recipe for lunch or an easy dinner. This chickpea tabbouleh salad is a little extra filling thanks to the addition of chickpeas, but the flavor profile is the same. Tabbouleh uses a grain you may not be familiar with called bulgur. We make this recipe so much that I always have it on hand! Paired with summery ingredients like fresh tomatoes, cucumbers, and herbs, it’s sure to be a staple for you for lunch or a light dinner.
Tomatoes, cucumbers, bulgur, chickpeas, and tons of fresh parsley are the main components of this dish. You can add in extra fresh herbs from your garden as well! Some recipes that I’ve seen use mint in addition to parsley, which is probably delicious. The “dressing” couldn’t be simpler: olive oil, lemon juice, salt, and pepper. Sometimes simple ingredients are exactly what you need though, because they come together and really shine in a healthy, vegan recipe that you’ll turn to all summer long.
Leftovers of this tabbouleh salad never last long, because my husband and I both love it for lunch. But if you’re looking for a hearty breakfast, I love serving this alongside a few fried eggs! Trust me, you’ll love it.
- 1 cup dried bulgur
- 4-5 roma tomatoes, chopped
- 2 cucumbers, peeled, seeded, and chopped
- 2 cans chickpeas, rinsed and drained
- ¾ cup loosely packed chopped fresh parsley
- 2 tsp. salt
- Juice of 1 lemon
- ⅓ cup olive oil
- Place bulgur and 2 cups of water in a medium saucepan on the stove. Bring to a boil, then reduce to a simmer and cook until water is almost gone. Turn off heat and cover. Let sit for 5-10 minutes then fluff with a fork.
- Transfer cooled bulgur to a large bowl and add tomatoes, cucumbers, chickpeas, parsley, salt, lemon juice, and olive oil.
- Stir to combine and serve!
- Leftovers are best enjoyed within 24 hours.
- Enjoy!
Like what you see? Pin it here!
[…] lunch that’s thrown together and could stand to be healthier. I love getting my protein from plant-based sources at least 50% of the time, and these burrit0-stuffed sweet potatoes are the perfect way to do that. […]