Traditional tabbouleh is made with bulgur wheat.  If you don’t care for bulgur wheat, or if you don’t have any, it also works great with whole wheat couscous or quinoa.  I serve it room temperature for dinner and then eat it cold the next day for lunch!



  • zest and juice of two lemons
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups cooked bulgur wheat
  • 1 (15-ounce) can no salt added chickpeas, rinsed and drained
  • 1 cucumber, seeded and diced
  • 3/4 cup cherry tomatoes, halved
  • 3/4 cup fresh parsley, chopped
  • 3/4 cup fresh mint, chopped
  • 1/4 cup green onions, chopped


  1. In a large bowl, whisk together the lemon zest, juice, pepper, and salt.
  2. Gently stir in remaining ingredients.
  3. Serve immediately at room temperature or refrigerate and serve cold.

Serves four.

Adapted from