Prep Time: approx. 20 Minutes

” This tabbouleh salad variation is a meal in itself. “


Photo by Deryn Macey on Unsplash

  • 1 cup bulgur
  • 2 cups boiling water
  • 1/2 cup vegetable oil
  • 1/2 cup fresh lemon juice
  • salt to taste
  • ground black pepper to taste
  • 1 cup chopped green onions
  • 1 can chickpeas, drained
  • 1 cup chopped fresh parsley
  • 1 cup grated carrots


  1. In a heatproof bowl, pour boiling water over bulgur.
    Let stand 1 hour at room temperature.
  2. In a small bowl, beat together oil, lemon juice, salt, and pepper.
    Pour over bulgur; and mix with a fork.
  3. Place bulgur in the bottom of a nice glass serving bowl.
    Layer vegetables and garbanzo beans in this order on top of the bulgur:
    green onions, garbanzo beans, parsley, and carrots on top. Cover, and
    refrigerate. Toss salad just before serving.

Makes 6 to 8 servings
Nutrition at a glance
Amount per serving:
Calories 296
Protein 6g
Total Fat 17g
Sodium 198mg
Cholesterol –
Carbohydrates 33g
Fiber 7g