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Mediterranean Tabbouleh salad with cucumbers, tomatoes and artichokes in a bowl.

Mediterranean Tabbouleh

Mediterranean Tabbouleh with Artichokes, Olives, and Chickpeas

Servings 4 people

Ingredients

  • 2/3 cup cracked bulgur wheat (or quinoa)
  • 3 cups boiling water
  • 1/2 tsp salt
  • 1/2 cup finely chopped mint
  • 1/2 cup finely chopped parsley
  • 1 cup tomatoes, chopped
  • 1/2 cup cucumber, chopped
  • 1 cup marinated artichoke hearts, chopped
  • 1/2 cup kalamata olives, pitted and chopped
  • 1 can chickpeas, drained and rinsed
  • 1/3 cup lemon juice (3-4 lemons)
  • 1/4 cup olive oil (optional)
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

Prepare the bulgur

  1. Place the bulgur wheat in a bowl. Pour the boiling water and 1/2 tsp of salt over the bulgur, cover, and let it sit for about 20-30 minutes, or until the bulgur is tender and the water is absorbed. Drain off any excess water.

  2. If using quinoa instead, cook quinoa with a 1:1 water to quinoa ratio.

Chop vegetables and herbs

  1. While the bulgur is soaking, finely chop the parsley and mint. Dice the tomatoes and cucumber. Chop the artichoke hearts and kalamata olives.

Combine ingredients

  1. In a large bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, cucumber, artichoke hearts, olives, and chickpeas.

  2. In a small bowl, whisk together the lemon juice, olive oil (if using) salt, and pepper. Pour the dressing over the salad and toss well to combine.

  3. Taste and adjust the seasoning with additional salt, pepper, oil or lemon juice as needed. For best results, let the tabbouleh sit for at least 30 minutes before serving to allow the flavors to meld.

  4. Serve the tabbouleh as a side dish, a main course, or a perfect travel snack.

Recipe Video