Lunch
Bulgur tabbouleh with chickpeas
Lots of parsley, lemon and crunch.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Fibre, B vitamins, protein, iron, vitamins A and C, unsaturated fats, vitamin C
LeafUp › Plates › Bulgur tabbouleh with chickpeas
You need (serves 2)
- A cup of fine bulgur (about 150 g)
- A tin of chickpeas (400 g)
- Two tomatoes and half a cucumber
- A big bunch of parsley and a few mint leaves
- Juice of a lemon
- Three spoons of olive oil (3 tbsp)
How to make it
- Pour boiling water over the bulgur to just cover it, cover and leave for 15 minutes.
- Chop the tomatoes, cucumber and herbs, and rinse the chickpeas.
- Mix everything with the lemon juice and oil.
Allergens This plate contains gluten. Always check product labels, as brands vary.
Good to know
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Grapefruit can change how some medicines work. If you take regular medicine, check the leaflet or ask your pharmacist.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
