Mediterranean Tabbouleh with Tomatoes and Chickpeas

Mediterranean Tabbouleh with Tomatoes and Chickpeas

Prep Time 45 min
Cook Time 15 Min
Servings N/A
Difficulty Easy

Ingredients

  • 1 cup R.W. Knudsen Family® Organic Tomato Juice
  • 1/2 cup water
  • 3/4 cup uncooked, quick cooking bulgur wheat
  • 1/4 cup Santa Cruz Organic® Pure Lemon Juice
  • 1/4 cup pure extra virgin olive oil
  • 1 tsp. minced garlic
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 (15 to 16 oz.) can chickpeas or garbanzo beans, drained
  • 2 cups seeded and diced ripe plum tomatoes
  • 1 cup peeled, seeded, diced cucumber
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • 3 tbsps. finely chopped fresh mint

Directions

  • Step 1

    BRING tomato juice and water to boil in medium saucepan over high heat. Stir in bulgur wheat. Reduce to simmer. Cover and cook 15 minutes. Remove from heat.

  • Step 2

    WHISK together lemon juice, olive oil, garlic, salt and pepper in a small bowl.

  • Step 3

    PLACE bulgur in large bowl. Add beans, tomatoes, cucumber, parsley and mint. Stir dressing. Pour over bulgur mixture. Stir to coat evenly. Chill until ready to serve.

Serving size
(1/12 of recipe)

  • Calories 130
  • Calories from Fat50g
  • Total Fat 6g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 250mg
  • Potassium 0mg
  • Total Carbohydrates 18g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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