Middle Eastern Tabbouleh Salad Recipe
middle eastern tabbouleh salad
serves 6-8
ingredients
- 1½ cups medium-grind bulgur
- 1 cup canned chickpeas, rinsed and drained
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 cup crumbled feta cheese
- 3 large tomatoes, seeded and diced
- 1 English cucumber, peeled, seeded and diced
- ¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh mint
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
directions
- In a small saucepan, bring 3 cups of lightly salted water to a boil. Place the bulgur in a heatproof bowl and cover with boiling water. Let stand at room temperature for 30 minutes. If there is any remaining water, drain bulgur in a fine-mesh sieve, pushing out excess liquid.
- In a large mixing bowl, combine bulgur, chickpeas, olive oil and cumin. Stir in feta, tomatoes, cucumber, sun-dried tomatoes, lemon juice, parsley, mint, salt and pepper. Let sit for 10 minutes for flavors to combine. Serve at room temperature.
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HEALTHY, VEGETARIAN, LUNCHSNACKS, QUICKEASY, SALADSSIDEDISHESJulie AlbertMiddle Eastern, bulgur wheat, tabbouleh, feta, tomato, tomatoes, cucumber, chickpeas, healthy recipes, vegetarian recipes