Chickpea Tabbouleh Recipe – Wholesome, Vegan, and Protein-Packed Salad
Searching for a contemporary, wholesome salad that’s full of taste and plant-based protein? This chickpea tabbouleh is a vibrant twist on the traditional Center Jap dish, made with nutrient-dense chickpeas and bulgur for a high-protein enhance. Loaded with crisp cucumbers, juicy tomatoes, parsley, mint, and a zesty lemon-olive oil dressing, this vegan tabbouleh makes the proper mild lunch, facet dish, or meal prep choice. Whether or not you observe a vegan, vegetarian, or just wholesome, plant-based food plan, this refreshing salad is a scrumptious and nourishing selection you’ll come again to repeatedly.
This traditional tabbouleh salad is so satisfying—and really easy. It may be whipped up very quickly to accompany Center Jap meals, similar to falafels, hummus, or grilled eggplant. And even serve it as a yummy facet dish for veggie-burgers or lentil soup. Make it gluten-free by substituting a gluten-free grain, similar to quinoa, to make a Quinoa Tabbouleh.
What’s tabbouleh?
Tabbouleh is a standard dish from the Jap Mediterranean world, which options bulgur, garlic, parsley, mint, cucumbers, tomatoes, lemons, and olive oil. These are all substances that develop on this a part of the world, so it’s no surprise that this versatile recipe is so standard. I had an opportunity to make this recipe with dietitians within the Center East, the place I introduced on plant-based vitamin. You’ll be able to serve this wholesome dish—full of complete grains, veggies, and wholesome fat—at room temperature or chilly. With solely 9 substances, not together with pantry staples, this straightforward recipe is simple to make, and it shines with the flavors of a good looking, sunny day!
This recipe is predicated on the standard substances of the Mediterranean. Whereas I’ve had a chance to spend time finding out the meals traditions within the Mediterranean, I’d prefer to counsel following true consultants in these foldaways, similar to Rahaf Al Bochi, RDN, who I’ve had the pleasure of interviewing on my weblog. Curiously, these substances additionally develop in my bioregion of California (a Mediterranean local weather!), and in the summertime I develop virtually all of those meals at dwelling in my backyard. Tomatoes and cucumbers are simple to develop within the sizzling summer season months, and a easy pot of herbs is the reward that retains on giving! Even in the event you don’t have a backyard, you may get pleasure from seasonal, native produce, similar to herbs, cucumbers, and tomatoes, if you flip to this traditional recipe. It’s a good way to benefit from a bumper crop of produce, too.
Watch me make this recipe in my Instagram video right here.
Description
Uncover learn how to make this refreshing chickpea tabbouleh recipe! Full of plant-based protein, complete grains, contemporary herbs, and zesty lemon taste, it’s a fast and straightforward, wholesome vegan and vegetarian salad excellent for meal prep or a light-weight lunch.
- 1 cup raw complete wheat bulgur
- 3 cups water
- 2 medium garlic cloves
- 1 bunch (4 ounces, about 4 cups) contemporary parsley leaves
- ½ cup mint leaves, loosely packed
- 5 inexperienced onions, white and inexperienced elements, finely diced
- 3 small Persian cucumbers, with peels, finely diced
- 2 medium tomatoes, finely diced
- 1 (15-ounce) can chickpeas, rinsed, drained
- 2 tablespoons further virgin olive oil
- 1 massive lemon, juiced
- 1/2 teaspoon freshly floor black pepper
- 1/4 teaspoon sea salt, (elective)
- Place the bulgur in a small pot with the water. Cowl and convey to a boil over medium-high warmth. Scale back the warmth to medium and prepare dinner for 10 minutes, stirring often. Take away from warmth, fluff with a fork, and canopy for five minutes. Drain any remaining liquid and switch the cooked bulgur to a big mixing bowl and refrigerate to chill.
- Place the garlic, parsley, and mint in a meals processor. Course of till solely finely chopped (don’t liquefy), or chop by hand, very finely. Pour into the bowl with bulgur.
- Add the inexperienced onions, cucumbers, tomatoes, chickpeas, olive oil, lemon juice, black pepper, and sea salt, if desired, and toss gently.
- Chill till serving time.
- Makes 8 servings (about 1 1/4 cup every)
Notes
Make this recipe gluten-free by swapping out the bulgur for a quick-cooking complete grain, similar to quinoa or millet.
- Prep Time: 16 minutes
- Prepare dinner Time: 10 minutes
- Class: Salad
- Delicacies: Mediterranean
Vitamin
- Serving Measurement: 1 cup
- Energy: 201
- Sugar: 5 g
- Sodium: 18 mg
- Fats: 5 g
- Saturated Fats: 1 g
- Carbohydrates: 33 g
- Fiber: 9 g
- Protein: 8 g
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