This Greek Tabbouleh Bowl with chickpeas is a fresh and wholesome meal. Colourful and flavourful with the aroma of mint mixed with the olive oil, this recipe calls for juicy tomatoes and pepper with the extra Greek touch with Kalamata olives, feta, cucumber, and hummus.
Ready in less than 30 minutes, the tabbouleh is healthy and so versatile and can be eaten as a meal, a side dish, or can be brought to your next potluck or picnic.
Why you will love my tabbouleh bowls:
- Simple to make
- A great recipe to make ahead
- Perfect fresh summer side dish
- A great healthy and vegetarian option
🥗 Ingredients Needed
Prepare everything you will need as it will make the assembling of the recipe much smoother.
A few notes on some of the ingredients:
- Couscous grains: you can use the gluten-free ones
- Mint: prefer fresh mint as it will give more flavor to your dish
- Chickpeas: I used canned ones but you can also use dried ones that you have previously cooked.
- Pepper: prefer red, yellow, or orange peppers for their fruity tones. Using a green pepper will bring some bitterness.
- Tomatoes: Grab juicy ones! Their aroma will infuse in the couscous grains.
- Feta: Add some creaminess to the bowls.
- Hummus: More creaminess and Greek flair to the salad! Use your favorite hummus.
🔪 How To Make It
The recipe is in 2 steps. First, you need to make the tabbouleh and next you will add your Greek touch to the bowls.
First, let's cook the couscous grain. It is super easy and simple. Follow the directions on the box (just in case it differs from one brand to another), mine calls for 1 cup of couscous grain and 1 and a half cup of boiling water. Pour these 2 ingredients into a bowl and cover. It will cook in a few minutes. That is all! (Picture 1)
Meanwhile, finely dice the tomatoes, and pepper and chopped the mint finely. (Picture 2)
Next, add the tomato, pepper, mint, lemon juice and olive oil with the couscous grain and mix well. Prepare for the second part of the recipe: slice the cucumber and red onion. (Picture 3).
Lastly, divide tabbouleh into small bowls and add all the Greek toppings: creamy feta, kalamata olives, hummus, red onion slices, and chickpeas. (Picture 4)
It is ready, enjoy!
Tip: You can squeeze some lemon juice on top before serving.
📋 Variations and Substitutions
The delicious middle eastern Tabbouleh has a few variations as it travelled from Lebanon, Syria, or Egypt to Europe, North America and the rest of the word. Originally, the star of the tabbouleh is parsley so this version is a bold change as there is ONLY mint. Let's see what you can tweak:
- Grains: the couscous can be swapped with bulgur, farro, or quinoa.
- Mint: You can use half mint, half parsley. Try with the mint, it gives such a fresh spin to the dish!
- Chickpeas: You can make them crispy by popping them on a baking sheet in the oven with salt. Also, you could use beans if you prefer.
- Onions: you can substitute the red onion for chopped green onions.
- Cheese: I used feta but I think goat cheese would be a great fit too.
- Spicy: Add a little bit of harissa powder to your tabbouleh for an extra kick.
Spelling variation: Depending on the country or region, you might find tabbouleh also spelled tabouli, tabbouli or taboulah.
💭 Recipe FAQs
You can keep it in the fridge for 3 to 4 days in an air-tight container.
Absolutely, since it keeps well in the fridge, this is a great meal prep recipe.
It is, packed with vitamins from vegetables and fibers, it is a great low-fat healthy recipe.
It is a great option as a side dish with grilled meat but on its own, it is a wholesome dish that will satisfy you for a lunch or dinner.
🥬 More Delicious Salads
📖 Greek Tabbouleh Bowl with Chickpeas
- 1 knife
- 1 Large mixing bowl
- 1 cup couscous grain
- 1 and half cup boiling water check the packaging of the couscous grain you bought to make sure it calls for the different ratio as some have a 1:1 ratio
- 3 tomatoes juicy
- 1 pepper preferably red, yellow or orange
- 2 branches mint chopped, without the stem
- 4 tablespoon olive oil
- 2 tbsp lemon juice
- ½ teaspoon Salt or to taste
- ½ red onion
- ¼ cup Kalamata olives
- ½ cup chickpeas
- ½ cucumber
- ½ cup feta
- 4 tablespoon hummus generous
- Wash and dry all the vegetables.
- In a large bowl, pour the couscous grains and add the water. Stir well and cover. Let it sit (10 minutes)
- Finely dice the tomatoes, pepper and chopped the mint.
- Uncover your couscous grain and fluff it. Add tomato, pepper, and mint.
- In a ramekin, stir in lemon juice, olive oil and salt. Pour it over the tabbouleh and mix well.
- Slice the cucumber and red onion.
- Divide tabbouleh into 4 small bowls and add all the Greek toppings: feta, kalamata olives, hummus, cucumber, red onion slices and chickpeas.
- Optional: squeeze more lemon over the bowl.
- Serve and enjoy!
- Couscous grain: check the box for instruction as some call for a 1:1 grain-water ratio
- Store: In the fridge for 3 to 4 days in an air-tight container.
- Variations: use bulgur or quinoa, goat cheese for feta, or spice it up with harissa
- Make-ahead: great for meal prep!
- Serve: as a wholesome meal, side dish, picnic or potluck