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Tabouleh salad in a bowl with a tomato in the background.
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5 from 12 votes

Chickpea Tabouleh Salad

This wonderfully light and fresh chickpea salad is a take on traditional couscous tabouleh. Serve as a light side salad, main dish or in a pita or wrap with hummus and falafel.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: World
Diet: Vegan
Servings: 4
Author: Deryn Macey

Ingredients

  • 15 oz can chickpeas drained and rinsed
  • 2/3 cup hemp seeds
  • 1 cup diced tomato or halved cherry or grape tomatoes
  • 1/2 cup diced red onion
  • 1 red bell pepper diced
  • 4 cloves garlic crushed or grated
  • 1 cup finely chopped parsley
  • 2 tbsp tahini
  • 2 tbsp fresh lemon juice
  • salt and pepper

Instructions

  • Place the chickpeas in a large bowl and use a masher or fork to mash into small pieces. Alternatively, make quick work of it and pulse them a few times in a food processor or blender.
  • Add the rest of the ingredients to the bowl and mix well. Season with salt and pepper, to taste.

Notes

Store in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 24g | Protein: 15g | Fat: 19g | Sodium: 843mg | Potassium: 782mg | Fiber: 8g | Sugar: 4g | Vitamin A: 138IU | Vitamin C: 78mg | Calcium: 98mg | Iron: 5mg