Chickpea Tabouli Salad


Are like me and you know you should be eating more salads, but you are stuck in a salad rut? Is the same old spring-mix-in-a-box getting boring?

Well, here is a Mediterranean take on a salad that will break you out of the box. It is part tabouli (the wonderful Middle Eastern parsley salad) and part bean salad. It is bright tasting and easy to make.

We made this recently and couldn’t stop eating it. Try it soon - I think you will like it.

Chickpea Tabouli Salad

Makes 6 cups



  • 1/2 c water

  • pinch of salt

  • 1/3 c uncooked bulgur wheat


  • 3 T lemon juice (zest lemon before juicing)

  • 2 T tahini

  • 1 T chopped fresh mint

  • 1 T cider vinegar

  • 2 garlic cloves, minced (2 teaspoons)

  • 1/2 t lemon zest

  • 1/2 t onion powder

  • 1/2 t salt

  • 1/4 t black pepper (about 10 turns)


  • 1 can chickpeas, drained & rinsed

  • 1 can or jar artichoke hearts, drained & rinsed

  • 1 c diced Roma tomatoes

  • 1 1/2 c lightly packed chopped parsley

  • 1/4 c chopped green onion


Place water and salt in a small sauce pan over high heat and bring to a boi. Stir in the bulgur, cover, and remove the pan from the heat. Set aside, covered, for 20 minutes then remove lid and fluff with a fork.

Meanwhile, place all of the Dressing ingredients into a small bowl and whisk together well.

Place the chickpeas, artichoke hearts, parsley, and green onions into a large bowl. Add the fluffed bulgur and the dressing. Stir well and serve.

H/T to Clean Food Dirty Girl for the recipe.

recipesMichael Liss