The lunch edit 923

Chickpea Tabbouleh

Make chickpea tabbouleh, from the first ingredient to the finished dish.

1 serving · 10 ingredients · 4 steps

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Chickpea Tabbouleh, plated and ready to serve. — The finished recipe. Chickpea Tabbouleh

Ingredients 1 to 6 for chickpea tabbouleh arranged separately on a dark worktop. — Ingredients 1 to 6. 100 g Cooked bulgur wheat (Cooked weight.). 130 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.). 150 g Tomato. 30 g Spring onion. 8 g Olive oil. Two big bunches, chopped fine Fresh parsley

Ingredients 7 to 10 for chickpea tabbouleh arranged separately on a dark worktop. — Ingredients 7 to 10. A handful, chopped Fresh mint. Juice of a lemon Lemon juice. Half a teaspoon Ground cumin. To taste Salt

Chickpea Tabbouleh, preparation step 1: Cook the bulgur according to the packet, or use a pouch, and let it cool. — Step 1. Cook the bulgur according to the packet, or use a pouch, and let it cool.

Chickpea Tabbouleh, preparation step 2: Strip the parsley leaves with the thin stems and chop them fine with a sharp knife. A blunt one bruises them and the salad goes dark. — Step 2. Strip the parsley leaves with the thin stems and chop them fine with a sharp knife. A blunt one bruises them and the salad goes dark.

Chickpea Tabbouleh, preparation step 3: Dice the tomatoes small and salt them. Slice the spring onions. — Step 3. Dice the tomatoes small and salt them. Slice the spring onions.

The finished chickpea tabbouleh. — Step 4. Whisk the lemon, oil, cumin and salt, then toss everything together and leave it ten minutes before eating.

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