Chickpeas Tabbouli

Photo by Pooja Hanabaratti


  • 2 cups cooked chickpeas
  • Juice of 1 lemon
  • ½ cup chopped parsley
  • ⅓ cup chopped mint
  • ½ cup chopped tomatoes
  • Unrefined salt and pepper to taste


Roughly chop the cooked chickpeas (you may pulse them carefully in a food processor) and toss with the remaining ingredients.

Serves 2 – 4


Add boiled potatoes or/and finely chopped onions.