Cilantro Chickpea Tabbouleh with Labneh is a twist on the traditional side salad made with cilantro instead of parsley. It’s super quick to make and holds up great for the weekday lunchbox. This light Mediterranean dish pairs well with everything from chicken to fish, but by adding chickpeas and labneh it stands alone just as well.
Cilantro Chickpea Tabbouleh with Labneh
It doesn’t really matter how you spell it — tabbouli, tabbouleh — it’s a simple but simply lovely side dish that seems to be on every salad bar these days. Tabbouleh is a side dish served typically paired with the savory foods common in Mediterranean cuisine (Greek, Lebanese, Israeli). It provides an element of freshness that balances heavier dishes. But tabbouleh goes just as well with barbequed chicken or steak as it does with salmon or lamb.
Traditional tabbouleh is a mixture of bulgur wheat, diced tomatoes and diced cucumber mixed with lemon juice and fresh chopped parsley. Sometimes it has red onion but I find that red onion tends to overpower the freshness, especially once it sits.
Cilantro Chickpea Tabbouleh with Labneh is a variation on the original. I omit the tomatoes, sub a mixture of lime juice and honey for the lemon juice and sub cilantro for the parsley. Adding cumin-marinated chickpeas gives the salad a pleasant bite and added protein so it can be a stand-alone meal. I’ve add some feta cheese for additional oomph, plus a small dollop of labneh (strained Greek yogurt) on the side to ensure moisture and balance while also adding to the overall protein content.
Scared of Cilantro?
Those of you who are scared of cilantro probably didn’t make it this far, but just in case, I’m still hoping to convert you. For me, the realization that lime juice kills the soapy notes of cilantro made all the difference. Once I figured that out, I’ve never looked back.
While parsley is the defining flavor that really makes traditional tabbouleh sing, my version is for all of you who have learned to love cilantro just as much (or more).
Cilantro Chickpea Tabbouleh – How to Make It
Tabbouleh is way up there on the list of things that are quick and easy to make, and that you can’t really screw up.
Start by giving a quick marinade to some chickpeas. I find that chickpeas still tend to taste a little wonky even if you rinse them so I usually marinate chickpeas in olive oil and cumin before I do anything with them. Just throw the chickpeas in whatever large mixing bowl you plan to use, drizzle in some olive oil and a few dashes of cumin plus salt and pepper. Mix it up and leave it to sit at room temperature while you prep the other ingredients.
Next, prepare your bulgur wheat by following the package directions. Some varieties don’t even require cooking. You can just pour boiling water over the top and wait. While the bulgur is cooking or soaking, dice up your cucumbers and some feta.
In a small bowl, whisk together the juice of 1 lime (about 2 tbsp) and 1 tbsp of honey. Slowly whisk in about 2 tsp of olive oil and then season with salt and pepper.
Now just toss the bulgur and cucumbers together in the mixing bowl with the chickpeas. Add the lime-honey dressing, tossing gently but thoroughly to ensure the bulgur soaks it all up. Finish with a generous handful of chopped fresh cilantro and the feta.
What is Labneh and Can I Skip It?
I wrote a article about labneh and how to use it when I was doing freelance work for Cozymeal Magazine. Labneh is strained Greek yogurt and it’s used as a condiment in Mediterranean cooking much like tzatziki is used. You can sometimes find labneh in stores premade.
In this Cilantro Chickpea Tabbouleh recipe, the labneh adds both moisture and protein to the dish. If you can’t find labneh, you can make your own by straining your plain Greek yogurt through a piece of cloth set over a fine mesh sieve. Or just use a little plain Greek yogurt. Or, you can just skip it.
One of the hazards of food writing is that you tend to get obsessed with the ingredient you’re writing about. As a result of that little obsession, you can now do a search for “labneh” from my homepage and find all kinds of recipes where I’ve made use of it.
Stand Alone or Side?
Cilantro Chickpea Tabbouleh with Labneh is designed to be a stand-alone meal. That said, it also goes great as a side dish for salmon. When I make a big batch of this recipe, it lasts all week whether I’m having it as my main meal for lunch or using it to supplement another protein for dinner.
Ingredients
- 1 cup bulgur wheat
- 1/2 can chickpeas, drained and rinsed
- 2 tsp olive oil plus a drizzle for chickpea marinade
- 1 tsp cumin
- salt and pepper
- 1/2 cup cucumber, diced
- 1/2 cup feta cheese, cubed
- 1 handful cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp honey
- 1/2 cup labneh, served as 2 tbsp per serving (optional)
Instructions
Make the Cilantro Chickpea Tabbouleh
- Rinse and drain a can of chickpeas. Add 1/2 of the can to a large mixing bowl, reserve the rest for another use. Drizzle chickpeas with a little olive oil. Add 1 tsp cumin and season with salt and pepper. Mix well to combine and set aside.
- Prepare the bulgur according to package directions.
- Meanwhile, in a small bowl, whisk together lime juice and honey. Continue to whisk and slowly add 2 tsp olive oil until emulsified. Season with salt and pepper.
- Once bulgur is cooked, allow to cool for about 5 minutes before adding to the large bowl with the marinated chickpeas. Add chopped cucumber and feta. Pour the dressing over top and gently but thoroughly combine. Add the fresh cilantro and mix again.
- Serve 3/4 cup portions in a bowl. Add 2 tbsp of labneh if desired.
- Cilantro Chickpea Tabbouleh will stay fresh in the fridge for a week.
