Lebanese Coastal & Mountain
Bulgur Wheat Tabbouleh with Chickpeas
Chickpeas, grain bulgar wheat and tomatoes simmered on the stove for a Lebanese salad.
1 hr 10 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 60 min · 70 min total
- medium
- 1
Pour boiling water over the bulgur to cover, and let sit for 1 hour. Drain, and fluff with a fork.
- 2
Combine the bulgur and the cooked chickpeas. Add olive oil, lemon juice, salt and pepper to taste. A good ratio is 2:1 olive oil: lemon juice.
- 3
Cut each tomato in half through the stem. Cut off the stem, and scoop out the seeds. Chop the flesh into 1/4 inch cubes. Dice the cucumber into 1/4 cubs.
- 4
Add the tomatoes, cucumber and the parsley to the bulgur. Stir to combine. Taste, and correct seasoning as necessary to taste.
- 5
A nice addition is 1 oz of feta cheese, chopped very fine just before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
