Bulgur Wheat Tabbouleh With Chickpeas
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup medium grain Bulgar wheat
- 1⁄2 cup dried garbanzo beans, cooked
- 6 medium tomatoes, varying colors
- 1 medium cucumber
- 1⁄2 cup flat leaf parsley, chopped
- salt
- pepper
- extra virgin olive oil
- lemon juice
directions
- Pour boiling water over the bulgur to cover, and let sit for 1 hour.
- Drain, and fluff with a fork.
- 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.
- 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.
- Add the tomatoes, cucumber and the parsley to the bulgur. Stir to combine.
- Taste, and correct seasoning as necessary to taste.
- A nice addition is 1 oz of feta cheese, chopped very fine just before serving.
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Reviews
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I had bought a package of bulgur wheat and was wanting to make something with it last night. I scanned all the recipes looking for something that contained ingredients I had on hand and found this one. I loved it and have sent it to my son (who is vegan) and my daughter (who is a part-time vegetarian). My husband and I are neither, but we both thought it was delicious. Thank you.
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Thank you so much for this recipe! I am a huge fan of traditional tabbouleh. My only issue is the overwhelming tast of red onion. This is the answer to that. I agree with Kumquat the Cat's Friend about using more lemon and less olive oil because I like a good bit of tangy-ness as well. This makes a great sandwhich paired with hummus on a pita or whole grain bread.
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Excellent salad. Instead of 1/2 cup dried beans I used a 15 ounce can, and instead of preparing bulgur as per recipe directions I followed directions on package, since I was pressed for time and it was faster. My recommendation as far as olive oil and lemon juice is 1 tablespoon olive oil and 4 or more tablespoons lemon (we prefer low-fat and tangy). I sprinkled liberally with salt. Amazing the transformation that parsley and lemon juice can do to a dish! Oh, also I used curley parsley instead of flat and added about 3 ounces non-fat feta. Thanks dividend! Eating leftovers for lunch today...
Tweaks
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Excellent salad. Instead of 1/2 cup dried beans I used a 15 ounce can, and instead of preparing bulgur as per recipe directions I followed directions on package, since I was pressed for time and it was faster. My recommendation as far as olive oil and lemon juice is 1 tablespoon olive oil and 4 or more tablespoons lemon (we prefer low-fat and tangy). I sprinkled liberally with salt. Amazing the transformation that parsley and lemon juice can do to a dish! Oh, also I used curley parsley instead of flat and added about 3 ounces non-fat feta. Thanks dividend! Eating leftovers for lunch today...
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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