This Tabouli Salad with Chickpeas is a great healthy side dish. Serve it up with warmed pita bread if you like. The chickpeas are not a traditional addition, but I think they work well here. Tabouli Salad is good without chickpeas too, so don’t fret if you don’t have any on hand.
This Tabouli Salad with Chickpeas would also be a fantastic addition to a middle eastern style platter.
It’s been a busy week around here. I’ve been super busy with work lately, and haven’t had that much time to spend in the kitchen. I love to have a salad like this prepped and ready in the fridge for when I come home famished, and am tempted to grab a cheeseburger. Lately, I’ve been trying really hard to eat a little healthier, and a little less. Summer is on its way and let’s just say I’m not feeling super ready to sport a swimsuit yet.
Tabouli is a middle eastern salad, typically made with finely chopped parsley, mint, tomatoes, onions and bulgar. I’ve switched it up a little here replacing the traditional bulgar for chickpeas and added in a little radish and feta. Dressed simply in a little lemon and olive oil. I’ve also used a spice here called Baharat which if you aren’t familiar is a great little spice blend also used in middle eastern cuisine.
What is Baharat:
Baharat is the Arabic word for ‘spices’. I buy a blend at a spice shop here in Calgary: Silk Road Spice but if you can’t find it you can make your own. It is a blend of pepper, coriander, cinnamon, cloves, cumin, cardamom, nutmeg, and paprika. It is great on meat or vegetables or even sprinkled on hummus. If you don’t have baharat, this salad is still yummy without it too.
This keeps well in the fridge, so great for meal prepping for the week if you are into that kind of thing.
One lovely addition if you would like to be ‘fancy’ is pomegranate seeds.
If you like this dish why not try: Simple Arugula and Fennel Salad with Toasted Almonds and Pecorino
Tabouli Salad with Chickpeas
Ingredients
- 2 bunches parsley, chopped fine
- 1/4 cup fresh mint, chopped fine
- 1 whole english cucumber, seeds removed and chopped fine
- 5-6 radishes, chopped fine
- 1/2 cup feta
- 1 398ml can chickpeas, drained and rinsed
- 1 cup fresh tomatoes, seeds removed, chopped fine
- 1/2 cup green onion, chopped fine
- 1/2 cup extra virgin olive oil
- 2 whole lemons, juice of
- 1 tsp baharat
- salt to taste
- pepper to taste
Instructions
- In a large bowl, mix together your finely chopped parsley, mint, tomatoes, cucumbers, onion and radishes.
- Mix in your chickpeas and crumble in your feta.
- Drizzle in your lemon juice and olive oil.
- Add in your baharat. Season with salt and pepper to taste.
- Let sit at room temperature for about 10 minutes for flavours to meld before serving.
