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Tabouleh With Chickpeas

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  Uncooked bulgur 3 Ounce (Or Cracked Wheat)
  Freshly squeezed lemon juice 2 Tablespoon
  Chopped fresh mint 1 Tablespoon
  Olive oil 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Peeled diced cucumber 1⁄2 Cup (8 tbs)
  Canned chick peas 4 Ounce, rinsed, drained
  Plum tomatoes 2 Small, diced
  Sliced green onions 1⁄4 Cup (4 tbs) (Or Scallions)
  Pepper 1 Dash
  Lettuce leaves 8

1. In medium mixing bowl pour 1 1/2 cups water over bulgur and let stand until bulgur is slightly softened, about 20 minutes. Pour bulgur through fine sieve, discarding cooking liquid; set aside.
2. In medium mixing bowl combine lemon juice, 2 tablespoons water, the mint, oil, and garlic, stirring to combine. Add bulgur and remaining ingredients, except lettuce, and stir to coat.
3. Line serving bowl with lettuce and top with bulgur mixture. Cover and refrigerate until flavors blend, at least 15 minutes.

Recipe Summary

Main Dish

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 581 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.9%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 390.7 mg16.3%

Total Carbohydrates 105 g35%

Dietary Fiber 25.7 g102.7%

Sugars 3.5 g

Protein 20 g39.7%

Vitamin A 175.8% Vitamin C 99.9%

Calcium 17.4% Iron 35.6%

*Based on a 2000 Calorie diet

Tabouleh With Chickpeas Recipe