Recipe courtesy of Michele Urvater

Tabbouleh and Chick Pea Salad

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  • Level: Easy
  • Yield: 4 servings
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3/4 cup medium grain bulghur wheat

16 ounce can chick peas, washed, drained and chopped roughly

2 cups (net) finely chopped washed curly parsley

1/2 cup (net) finely chopped washed mint leaves

1 bunch scallions, green and white parts, finely sliced

4 ripe plum tomatoes or 2 medium regular tomatoes, seeded and diced

Grated lemon zest of 1 lemon

2 to 4 tablespoons fresh lemon juice or to taste

1/3 to 1/2 cup extra virgin olive oil

Salt and pepper

Boston lettuce leaves to present

Sliced cured black olives for garnish


  1. Cover bulghur wheat with cold water by 1 inch above the grain. Soak for 30 minutes. When plump and tender, drain the grains, squeezing out as much water as you can with your hands. Set the grains in a double layer of cheesecloth and squeeze out even more water.
  2. Combine the bulghur wheat with chick peas, parsley, mint and scallions and tomatoes. In a small bowl combine lemon zest with olive oil and juice; season well with salt and pepper and stir into salad. Add more olive oil or lemon juice and serve immediately.