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Vegetarian, Busy evenings

Chickpea and mint tabbouleh

Chickpea and mint tabbouleh is a fresh, lemony couscous salad for 4 people, ready in 25 minutes, very easy to make, at €1.30 per serving. Chickpeas add protein and make the dish genuinely filling. The key is using more fresh herbs than couscous and letting it chill before serving.

A fresh, lemony tabbouleh with chickpeas to make it really filling, perfect for hot evenings.

Chickpea and mint tabbouleh
Total time
25 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

This tabbouleh is nothing like the dry, pre-packaged versions you sometimes find. The couscous, soaked in cold water, stays light, lemon and olive oil soak through it, and fresh herbs, mint and parsley, clearly dominate the bowl. Chickpeas add bite and substance, turning this into a real meal rather than just a side dish.

This is the kind of dish you throw together in twenty minutes on a night when it's too hot to turn on the oven. It also works well on the table for a summer lunch with guests, or packed in a container for the next day's lunch. Kids tend to like it as long as the vegetables are cut small and even.

The ingredients

4 people

Pantry

  • Fine couscousoften in the pantry 200 g
  • Canned chickpeasoften in the pantry 400 g
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 4
  • Cucumber 1
  • Scallions 4
  • Fresh mint 1 sprigs
  • Parsley 1 sprigs
  • Lemon 2

Allergens Gluten

The step by step recipe

  1. Pour the couscous into a large bowl, add a pinch of salt and an equal volume of cold water, then let it soak. 10 min

    Cold water gives firmer couscous and keeps it from clumping.

  2. Cut the tomatoes, cucumber, and scallions into small dice.

    Seed the tomatoes so the tabbouleh doesn't get watery.

  3. Rinse and drain the chickpeas, and finely chop the mint and parsley.

    Chop the herbs at the last moment so they don't turn dark.

  4. Fluff the couscous with a fork, then add the lemon juice, oil, vegetables, and chickpeas.

    Fluff with your fingertips and a drizzle of oil.

  5. Mix, taste and adjust, then let it chill before serving. 20 min

    Fifteen minutes in the fridge is what makes a tabbouleh a real tabbouleh.

Our tips to get it right

  • Peel the cucumber if its skin is thick or bitter, and remove the seeds if you prefer a drier tabbouleh.
  • Taste the couscous before adding the vegetables, it should already taste clearly of lemon, you can always add more juice later but not take it away.
  • Prep the vegetables and couscous ahead of time, but add the chopped herbs only right before mixing to keep their bright color.

The variations

  • Swap the chickpeas for canned flageolet or white beans for a different texture.
  • Add diced feta for a richer version, or keep the recipe as is for a fully plant-based tabbouleh.
  • For kids, use a bit less scallion and cut the vegetables into smaller dice, the flavor stays mild.

What to serve it with

  • Homemade or store-bought falafel
  • Warm pita bread
  • A glass of iced mint tea

Storage

This tabbouleh keeps for 2 to 3 days in the refrigerator in an airtight container. It doesn't freeze well, the couscous and vegetables would lose their texture. Let it sit at room temperature for 10 minutes before serving and brighten it up with a squeeze of lemon.

Questions about this dish

Can I use medium couscous instead of fine couscous?

Yes, but let it soak a bit longer, about 15 minutes, and check the texture before fluffing. Fine couscous stays more traditional for a light tabbouleh.

Can I make this tabbouleh a day ahead?

Yes, prepare the couscous, vegetables, and chickpeas the day before and keep the herbs separate. Mix everything, herbs included, only a few hours before serving to keep it fresh.

Can I use dried chickpeas instead of canned?

Yes, soak them overnight and cook them for about an hour before using. Canned chickpeas stay faster for a weeknight dinner.

How can I adapt this tabbouleh for kids who don't like onions?

Cut the amount of scallion in half or swap it for chives, which taste milder. The lemon and mint keep the flavor fresh either way.

How long does it take to make a chickpea and mint tabbouleh?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a chickpea and mint tabbouleh?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chickpea and mint tabbouleh cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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