Chickpea Feta Tabbouleh
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian take on tabbouleh with bulgur, chickpeas, fresh vegetables, abundant herbs, and tangy feta cheese. Light, refreshing, and packed with herbal freshness from parsley and mint.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup bulgur (cooked according to package directions)
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup halved cherry tomatoes
- 1 cup chopped english cucumber
- 1/2 cup thinly sliced green onion (about 3)
- 3/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon Black Pepper
- Lemon wedges (for serving (optional))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 15m
- Sodium
- 616mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 326mg
- Calcium
- 181mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.