Chickpea tabbouleh – a filling, hearty and fresh salad perfect for your summer BBQ’s and picnics!
A tabbouleh is always a good idea. With parsley, mint, onions, tomatoes, cucumber, lemon juice and olive oil, it’s a flavour bomb for sure! It’s great as a side for grilled fish, meats, or as a part of a big buffet dinner!
Tabbouleh is often made with couscous or bulgur, but last summer the chef made a tabbouleh with chickpeas instead and it was so yummy!
And as we’re heading towards grilling/ picnics in the park/ days on the beach time of the year, what better time is there to share this recipe than now!
This recipe is pretty close to what a classic tabbouleh is like! It has plenty of mint and parsley, which is the backbone to a tabbouleh and what makes it so fragrant and sooo tasty and fresh! So don’t be shy with the herbs!
Using chickpeas instead of couscous makes this tabbouleh more hearty, adds a good dose of plant based protein and fibre that will keep your digestive system healthy and happy!
Chickpeas are also a good source of copper manganese, iron, zinc and vitamin B5, B6 and folate!
The carbs found in chickpeas are complex carbs, the ones that the body will slowly digest and that will keep your blood sugar levels in check and keep you full for longer! Great right?
WATCH HOW TO MAKE CHICKPEA TABBOULEH
This chickpea tabbouleh is perfect for a lunch in the park, picnics, lunch boxes or simply if you’re having a dinner party!
It can be made the night before, and it takes less than 15 minutes to prepare when using canned chickpeas, so it’s perfect for those occasions when you’re short on time and need to eat something asap! Add some fried halloumi or feta and you got yourself perfection on a plate!
A tasty and fresh tabbouleh salad with chickpeas, making it hearty and extra filling!
- 1 can cooked chickpeas ( 400 g, drained 230g)
- 230 g tomatoes (4-5), deseeded and diced
- 90 g cucumber, diced (about 10 cm / 4 ")
- 1/2 onion, finely diced
- 20 g mint, chopped (1/2 cup)
- 50 g parsley, chopped (1 cup)
- 60 ml / 1/4 cup lemon juice (about 1 large lemon)
- 60 ml / 1/4 cup olive oil
- salt and pepper to taste
Place all ingredients in a bowl.
Mix until combined.
Taste with salt and pepper
- To make sure you get the most juice possible from the lemon, press and roll the lemon before cutting into it, as this will help to break the cell walls and make the juice more available.