Chickpea and parsley tabbouleh with bulgur wheat
A herby, lemony tabbouleh packed with parsley, tomatoes and chickpeas. Fresh, filling and ideal with grilled meat or on its own.
- Time25 min
- LevelEasy
- Costabout £0.82 a head
Ingredients
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Method
- 1
Put the bulgur in a large bowl and pour over the boiling water. Cover and leave for 15 minutes until the water is soaked up and the grains are tender.
15 min - 2
Fluff with a fork and leave to cool for 10 minutes.
10 min - 3
Whisk the lemon juice, oil, cinnamon and salt together.
- 4
Add the chickpeas, parsley, mint, tomatoes, cucumber and spring onions to the bulgur.
- 5
Pour over the dressing, toss well and taste. Add more lemon or salt if needed. Chill until ready to eat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.