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Tabbouleh with Garbanzo Beans

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  • Prep 15 min
  • Total 60 min
  • Servings 4
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this no-fuss tabbouleh salad made using garbanzo beans and vegetables that is ready in an hour.
Created May 19, 2015
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Ingredients

  • 1 1/2 cups (375 mL) boiling water
  • 3/4 cup (175 mL) uncooked bulgur
  • 3 medium tomatoes, chopped (about 2 1/4 cups/550 mL)
  • 8 medium green onions, sliced (about 1/2 cup/125 mL)
  • 1 medium green bell pepper, chopped (about 1 cup/250 mL)
  • 1 cup (250 mL) chopped cucumber
  • 3/4 cup (175 mL) chopped fresh parsley
  • 3 tbsp (45 mL) chopped fresh or 1 tbsp (15 mL) dried mint leaves, crumbled
  • 1 can (19 fl oz/540 mL) garbanzo beans, drained
  • 1/4 cup (50 mL) lemon juice
  • 1 tbsp (15 mL) canola or soybean oil
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3 cloves garlic, finely chopped

Steps

  •  
    1
    In medium bowl, pour boiling water over bulgur. Let stand 1 hour.
  •  
    2
    In tightly covered container, shake all dressing ingredients.
  •  
    3
    Drain any remaining water from bulgur. Stir remaining tabbouleh ingredients into bulgur. Pour dressing over tabbouleh; toss.

Expert Tips

  • Tip 1
    Heart Health: Seeking new adventures and eating experiences can be key for heart-healthy eating. Other countries give us many foods that are low in fat and high in fibre, complex carbohydrates, vitamins and minerals. Tabbouleh, a favourite from the Middle East, features bulgur wheat kernels that have been steamed, dried and crushed.

Nutrition Information

No nutrition information available for this recipe
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