Zesty Bulgur Wheat Tabbouleh Salad with Roasted Chickpeas

Summer is upon us. Well kind of anyway, as I still live in London ;) However this means BBQ season has kicked off. I often get asked to bring a salad or dish to a BBQ and this Zesty Bulgur Wheat Tabbouleh Salad has been a go-to for me for years!

It’s refreshing, healthy and goes perfectly with any type of grilled meats or fish. It’s super simple and quick to put together, the longest part being the chopping of the ingredients. I added some extra crunch to the recipe this time by sprinkling over my favourite roasted chickpeas. It’s so yummy and love how colourful and fresh this salad looks. Click below for the full recipe and instructions.

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Zesty Bulgur Wheat Tabbouleh Salad with Roasted Chickpeas


200g bulgur wheat
1 cucumber, deseeded and finely diced
6 medium tomatoes, diced
bunch of spring onions, chopped
large bunch of fresh mint, chopped
1 garlic cloved, finely chopped
3 tbsp olive oil
juice of 1 large lemon

Roasted Chickpeas (optional)
1 can chickpeas, thoroughly drained and rinsed 
1 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon of paprika powder
1 teaspoon sea salt


Place the bulgur wheat in a large bowl and pour over boiling water until just covered. Cover with a towel and stand for 15 minutes, until tender. Drain the bulgur wheat well and place in a sieve to remove any excess water. Place the cucumber, tomatoes, onions and herbs in a large bowl and mix together. Add the drained bulgur wheat, garlic, olive oil and lemon juice and season well to taste.

Optional: If you want to add the roasted chickpeas to the salad – and trust me they are a crunchy & spicy addition – just preheat the oven to 200C degrees. Drain the water from your chickpeas and pat them very dry. Any remaining moisture will prevent them from getting crunchy. I normally pat them dry with several paper towels, let them sit for a few minutes on the towels and them patting them down a few more times. Also as you pat them dry, you will find that the skins may be coming off. That’s totally fine. You can go through the effort of removing the skins from all of them, but it’s not necessary (up to personal preference). Time to roast them! Once oven is hot, place them on a baking tray, drizzle over the oil and sprinkle with spices/herbs. Then toss so they are fully coated. Now roast until crunchy (for about 30-40 minutes) and golden brown. 

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I really love the spicy crunch the roasted chickpeas add to this zesty bulgur wheat tabbouleh salad. They are also great just on their own as a tasty and healthy snack. Plus you can change the spices to whatever you fancy and will stay crisp for a few days in a resealable bag at room temperature! Have you ever roasted chickpeas before?

If you have a BBQ coming up or just need a simple & healthy side salad this summer for lunch or dinner, I’d say definitely give this a go! It’s a staple in my repertoire and loved by many.

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