Lunch
Chickpea tabbouleh
Bulgur wheat, parsley, tomatoes, cucumber and a lemon dressing
- Ready in 25 min
- 497 kcal
Suits: Balanced, Mediterranean, Vegetarian, Vegan
Per serving
- kcal
- 497
- Protein
- 20 g
- Carbs
- 81 g
- Fat
- 13 g
Ingredients
- 70 g bulgur wheat
- 130 g chickpeas
- 25 g parsley
- 120 g tomatoes
- 100 g cucumber
- 30 g lemon
- 7 ml olive oil
Method
- Put the bulgur wheat in a heatproof bowl with a pinch of salt and pour over boiling water from the kettle to cover by about 1 cm. Cover and leave for 15 minutes until tender, then fluff with a fork, drain off any water left and leave to cool.
- Meanwhile, drain and rinse the chickpeas.
- Finely chop the parsley and dice the tomatoes and cucumber.
- Squeeze the lemon and whisk the juice with the olive oil, salt and black pepper.
- Toss the bulgur with the chickpeas, parsley, tomatoes, cucumber and dressing. Leave for 5 minutes for the flavours to come together, then serve.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens