Mediterranean Tabbouleh with Tomatoes and Chickpeas

Prep Time 45 min
Cook Time 15 Min
Servings 12
Difficulty Easy


  • 1 cup R.W. Knudsen Family® Organic Tomato Juice
  • 1/2 cup Water
  • 3/4 cup uncooked, quick cooking bulgur wheat
  • 1/4 cup Santa Cruz Organic® Pure Lemon Juice
  • 1/4 cup pure extra virgin olive oil
  • 1 teaspoon minced garlic
  • 3/4 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1 (15 to 16 oz.) can chickpeas or garbanzo beans, drained
  • 2 cups seeded and diced ripe plum tomatoes
  • 1 cup peeled, seeded, diced cucumber
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh mint


  • Step 1

    BRING tomato juice and water to boil in medium saucepan over high heat. Stir in bulgur wheat. Reduce to simmer. Cover and cook 15 minutes. Remove from heat.

  • Step 2

    WHISK together lemon juice, olive oil, garlic, salt and pepper in a small bowl.

  • Step 3

    PLACE bulgur in large bowl. Add beans, tomatoes, cucumber, parsley and mint. Stir dressing. Pour over bulgur mixture. Stir to coat evenly. Chill until ready to serve.

Serving size

  • Calories 130
  • Calories from Fat50g
  • Total Fat 6g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 250mg
  • Total Carbohydrates 18g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet

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