Tabbouleh with chickpeas and feta
Lebanese parsley salad with bulgur, tomato, cucumber, mint and plenty of lemon, made into a whole dinner with chickpeas and crumbled feta. The parsley should lead, and the salad only gets better for standing a while. Couscous works in place of the bulgur.
- 25 minTime
- 21 minHands-on
- 4Portions
- ≈ 35 krper portion
- 460kcal per portion
Ingredients for 4 portions
- 2 dlBulgur wheat
- 100 gParsley, flat-leaf
- 1Mint, pot
- 4Tomatoes
- 1Cucumber
- 1Red onion, small
- 450 gChickpeas, 2 tins, rinsed
- 2Lemons, juiced
- 2 tbspOlive oil
- to tasteSalt
- to tasteBlack pepper
- 100 gFeta
Method
- Bring lightly salted water to the boil as the packet says and stir in the bulgur.
- Simmer the bulgur for about 10 minutes, until tender. Drain off any water and spread it on a plate to cool.
- Cut the coarse stalks off the parsley and finely chop the leaves. Pick and chop the mint.
- Dice the tomatoes and cucumber, peel and finely chop the red onion and rinse the chickpeas.
- Whisk the lemon juice and olive oil with salt and pepper. Toss the bulgur, herbs, vegetables and chickpeas with the dressing and adjust the seasoning.
- Crumble the feta over the salad and serve.
The cost is estimated from Swedish grocery prices.
