Chickpea Tabouli

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I’ll be honest and say this was my least favorite of my recent chickpea meals.  I prefer the creamier texture and richer flavors of the previous recipes.  But for those looking for a gluten-free or grain-free tabouli this is definitely a solid recipe.  The flavors are good and the taste is close to the same as a traditional tabouli.  I think my recipe would be great served in a pita sandwich, vegetarian or not.

We enjoyed this served over a salad of kale, sunflower sprouts, cucumber, and tomato.  I made a roasted garlic tahini dressing to serve with it.  I really liked this dressing.  We all know tahini goes great with chickpeas and I personally love how roasted garlic makes a dressing creamy.  So I figured I’d mix the two.  The end result was delicious.  Thick and flavorful – perfect for kale, and it complimented the chickpea tabouli.

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Chickpea Tabouli

  • 25 oz can of chickpeas
  • 1/2 cup minced carrot
  • 1/4 cup sliced green onion
  • 1/2 cup chopped parsley
  • 1/4 cup chopped mint
  • juice of 1 lemon, maybe more if they are small (~3 to 4 tablespoons)
  • 1/8 cup olive oil
  • 3 tablespoons red wine vinegar
  • s&p
  1. Rinse chickpeas well, drain, and lightly try with a paper towel.  Smash with a potato masher until most chickpeas are ‘flaked’.
  2. Add all ingredients and season with s&p.

Roasted Garlic Tahini Dressing

  • 2 bulbs garlic roasted
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons capers
  • 1 lemon, ~3 tablespoons lemon juice
  • s&p
  1. Remove roasted garlic cloves from bulb and food process with all ingredients.  Season with s&p.

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