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Chickpea tabbouleh recipe

Chickpea tabbouleh recipe

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We love the Mediterranean-inspired flavours in this filling and nutritious summer salad. You only need a microwave and 20 minutes to make this delicious dish. See method

  • Serves 4
  • Takes 20 mins
  • 351 calories / serving
  • Healthy
  • Vegetarian


  • 400g pack frozen Tesco Finest giant couscous in Mediterranean-inspired dressing
  • 400g tin chickpeas, drained and rinsed
  • 1 lemon, zested and juiced
  • 2 tbsp extra-virgin olive oil
  • 1½ tsp ground cumin
  • 300g pack cherry tomatoes, quartered
  • 1 medium cucumber, deseeded, sliced into half moons
  • 4 spring onions, thinly sliced
  • 15g fresh mint, leaves picked and roughly chopped
  • 30g pack fresh flat-leaf parsley, roughly chopped
  • 100g feta cheese, crumbled
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    6g 30%
  • Sugars

    8g 8%
  • Salt

    0.9g 29%

of the reference intake
Carbohydrate 32.2g Protein 13.3g Fibre 8.7g


  1. Microwave the couscous to pack instructions. Set aside to cool slightly.
  2. Mix together the chickpeas, lemon zest and juice, oil, cumin and a generous grind of black pepper until well combined. Using a large metal spoon, fold in the couscous, cherry tomatoes, cucumber, spring onions, mint and parsley. Sprinkle over the feta to serve. Keep in an airtight container in the fridge for up to 3 days.

See more Summer salads

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