Chickpea Tabouli

We're getting into the dog days of summer and I can't love it more.  This time is full of long, sunny days, camping trips, reading and of course, your garden is starting to kick out more produce than you can handle.  This amazing chickpea tabouli is a great way to use up all those tomatoes, cucumbers and herbs.  

You can also get a falafel mix and put this in a pita wrap with hummus and falafel.  

chickpea tabouli
Chickpea Tabouli
Yield: 6

Chickpea Tabouli

prep time: 20 minscook time: total time: 20 mins


  • 2 bunches of parsley ( 3 cups chopped)
  • 1/2 cup chopped basil (about a handful)
  • 1/2 cup chopped mint (about a handful)
  • 1 TBL balsamic vinegar
  • 2 TBL olive oil
  • 2 tsp salt
  • Juice of one large lemon
  • can of rinsed chickpeas
  • 1/4 of red onion (thinly sliced)
  • 1 clove of garlic (chopped)
  • 1 medium cucumber (de-seeded if you want this less watery)
  • 1-2 tomatoes


1. Chop up all the herbs, put into a big mixing bowl

2. Dress herbs with olive oil, vinegar and salt

3. add chopped tomatoes, cucumber, onion and garlic

4. add drained and rinsed can of chickpeas

5.  Drizzle lemon juice over everything and stir

6. Add more salt and pepper if needed


This salad goes great as a side dish, or inside of a pita with fresh hummus and falafel.  You can find falafel mix at the middle eastern section of your grocery store.  They're very easy to make all you have to do is add water and cook.

You can also top the tabouli on a bed of romaine with hummus and falafel
Created using The Recipes Generator