Color & Control:

Chickpea Tabbouleh with Salad


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


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.

Recipe taken from The Vegetarian Student Cookbook: Great Grub for the Hungry and the Broke.

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