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Tangerine Tabbouleh

Citrus really comes through in this interesting mix of fruit, nuts and chickpeas. It makes a hearty and flavorful side dish that’s perfect with grilled chicken, pork or beef. —Vivian Levine, Summerfield, Florida
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    8 servings


  • 1 cup bulgur
  • 1 cup boiling water
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 tangerines, peeled, sectioned and chopped
  • 2/3 cup chopped dates
  • 1/2 cup pistachios, coarsely chopped
  • 1/3 cup dried cranberries
  • 1/2 cup tangerine juice
  • 2 tablespoons olive oil
  • 1 teaspoon grated tangerine zest
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt


  • Place bulgur in a large bowl. Stir in water; cover and let stand until most of the liquid is absorbed, 30 minutes. Drain well.
  • Stir in the garbanzo beans, tangerines, dates, pistachios and cranberries. In a small bowl, combine the tangerine juice, oil, tangerine zest, ginger and salt. Pour over bulgur mixture and toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.
Nutrition Facts
3/4 cup: 261 calories, 8g fat (1g saturated fat), 0 cholesterol, 142mg sodium, 44g carbohydrate (19g sugars, 8g fiber), 7g protein.

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