Tomato tabbouleh

Prep 10 min
Total 35 min
Serves 8

This article has not been rated yet.


2 cups
1 cup
1 tsp
salt, divided
5 tbsp
1/3 cup
extra-virgin olive oil
garlic cloves, minced
1 tbsp
sumac, plus more for garnish
1/4 tsp
1 cup
canned chickpeas, drained and rinsed
3 cups
cherry tomatoes, halved
small zucchini, grated
1 cup
chopped mint
1 cup
chopped parsley
green onions, thinly sliced


  • BRING 2 cups of water to a boil in a saucepan. Add bulgur and 1/2 tsp of the salt. Cover and reduce heat to low. Simmer until tender, about 15 min. Let stand for 5 min, then spread on a baking sheet with a fork to cool quickly, about 10 min.
  • WHISK lemon juice, oil, garlic, sumac, remaining 1/2 tsp salt and pepper in a large bowl. Stir in chickpeas, tomatoes, zucchini, mint, parsley and green onions until combined.
  • STIR in bulgur and serve sprinkled with more sumac.



Calories 190, Protein 5 g, Carbohydrates 23 g, Fat 10 g, Fibre 5 g, Sodium 379 mg. Good source of iron

Chatelaine Quickies: Mushroom grain bowl

Recipe Collections
Latest Recipes