The perfect lunch or side dish on a hot summer day, as there’s not cooking involved, and it’s best served at room temperature – can you say picnic??

Tabbouleh Salad
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  1. 1 1/2 cups uncooked bulgur
  2. 1 1/2 cups boiling water
  3. 1 1/2 cups diced English cucumber
  4. 200g sugar snap peas, washed, trimmed and sliced on the diagonal
  5. 1 tin chickpeas, drained and rinsed
  6. 1 cup chopped fresh parsley
  7. 1 cup diced tomato or 2 cups halved cherry tomatoes
  8. 1/4 cup chopped green onions
  9. 1/4 cup fresh lemon juice
  10. 1 tbsp olive oil
  11. 1/2 tsp salt
  12. 4 cloves garlic, minced
  1. Combine bulgur and boiling water in a large bowl. Cover and let stand for 30 minutes. Drain if necessary, and place bulgur in a large serving bowl.
  2. Add remaining ingredients and toss well. Cover and chill at least one hour if serving cold. Cover and let stand for a few minutes if serving room temperature.
  1. In the photo above, the tomatoes were omitted.
  2. Other delicious additions: toasted pine nuts, feta cheese
The Pescetonian
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