Cilantro Chickpea Tabbouleh with Labneh

A twist on the traditional Mediterranean side dish where cilantro substitues for parsley and a lime-honey vinaigrette substitutes for lemon. Cumin chickpeas and labneh add needed protein to turn this side into a stand-alone dish.

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Prep Time: 10

Total Time: 15

Course: Brunch, Lunch, Main Course, Salad

Cuisine: Mediterranean

Keyword: chickpeas, cilantro, feta, labneh

Servings:

Protein: 10g

Calories: 224

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)

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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.

Notes

The nutrition facts for this recipe are based on 3/4 portions with 2 tbsp of labneh. You should get 4 servings from this recipe.

Nutrition

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