Bulgur salad with chickpeas, tomato and parsley

A tabbouleh with more grain and beans, so a full lunch

Active: 20 min Waiting time: 15 min 620 kcal per person 26 g protein per person Bowl and salad
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Protein source: chickpeas · Carb source: bulgur

meal prep season: summer soy-free nut-free

Ingredients for 4 people

  • 250 g bulgur
  • 800 g chickpeas, canned, drained and rinsed
  • 3 tomatoes, diced
  • 1 cucumber, diced
  • 60 g fresh parsley, finely chopped
  • 10 tbsp fresh mint, finely chopped
  • 2 spring onion, finely chopped
  • 10 tbsp tahini
  • 10 tbsp lemon juice
  • 10 tbsp olive oil
  • 1 tsp ground cumin
  • to taste salt and pepper

Method

  1. Put the bulgur in a bowl, pour 400 ml of boiling water over it and leave covered for 15 min. Fluff up with a fork.
  2. Stir the tahini with the lemon juice, olive oil, cumin and 3 tbsp of water into a smooth dressing. Season with salt and pepper.
  3. Mix the bulgur with the chickpeas, tomato, cucumber, spring onion, parsley and mint.
  4. Stir in the dressing and let it stand for a moment before eating.

Which day?

The recipe goes into the lunch slot of that day in your planner.

Bulgur salad with chickpeas, tomato and parsley

Tip

Keeps for three days in the fridge. The tomato and cucumber release liquid, so stir once more before eating.

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Basic recipes used here

Keeps for 3 days in the fridge

Recommended brands per category are shown next to every ingredient the brand list knows.

peulvruchten

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  • Boni Selection · Colruyt
  • Carrefour · Carrefour
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pasta en granen

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  • Verstegen · Delhaize, Colruyt, Albert Heijn, Carrefour
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