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Chickpea Mint Tabbouleh

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Oct. 23, 2022
You’ll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. —Brian Kennedy, Kaneohe, Hawaii
Chickpea Mint Tabbouleh Recipe photo by Taste of Home


  • 1 cup bulgur
  • 2 cups water
  • 1 cup fresh or frozen peas (about 5 ounces), thawed
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1/2 cup minced fresh parsley
  • 1/4 cup minced fresh mint
  • 1/4 cup olive oil
  • 2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes.
  2. Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

Nutrition Facts

1 cup: 380 calories, 16g fat (2g saturated fat), 0 cholesterol, 450mg sodium, 51g carbohydrate (6g sugars, 11g fiber), 11g protein. Diabetic Exchanges: 3 starch, 3 fat, 1 lean meat.

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