“This tabbouleh salad variation is a meal in itself.” - by NIBLETS
Ingredients
Adjust Servings
Original recipe yields 6 to 8 servings
Directions
- In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
- In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
- Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
Nutrition
Amount Per Serving (7 total)
- Calories
- 273 cal
- 14%
- Fat
- 16.6 g
- 25%
- Carbs
- 28.8 g
- 9%
Based on a 2,000 calorie diet
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Reviews (57)
Rate This Recipe
"The idea is great, and I will make this again, but with modifications. There was way too much oil in this. The oil basically overpowered what should have been the fresh, delicious flavours of the ingr..." See moreedients. Next time I will halve the oil, but keep the same amount of lemon juice, add more vegetable layers, like cucumber and sweet red pepper, and maybe add a few chopped toasted walnuts on top to give it some crunch."
CSEPEDA
"Great recipe! I was really surprised how much I enjoyed it. However, I would reduce the amount of oil next time. I used a high quality oil and it was too rich. I also used cilantro instead of parsley,..." See more which I like. I imagine this recipe would taste great with cucumbers too."
Cookierama
"Excellent! This recipe was a huge succes with all my friends. I like this version since it is more nutricious for vegetarians. I added virgin olive oil and a little bit more lemon juice since the bulg..." See moreur absorbs lots of the juice. It is good to replace the bulgur with couscous sometimes. I always keep it in the fridge for a few hours before serving."
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