Chickpea Tabbouleh with Carrot Greens

By Sarah | Wisconsin from Scratch
July 18, 2015
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Author Notes: A protein packed tabbouleh salad made with chickpeas, fresh summer herbs, and carrot greens. Sarah | Wisconsin from Scratch

Serves: 6

  • 1 cup Carrot greens, tough stems removed
  • 1 cup Fresh parsley leaves
  • 1/2 cup Fresh mint leaves
  • 1 Small shallot, roughly chopped
  • Juice from 1/2 lemon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Crushed red pepper flakes
  • 2 (15.5 oz) cans chickpeas, rinsed and drained
  • 1 cup Finely chopped tomato
  • 1 cup Chopped persian, or english cucumber
  • 2 teaspoons Za'atar (optional)
  1. Combine the carrot greens, parsley, mint, olive oil, shallot, lemon juice, salt, pepper, and crushed red pepper in a food processor and pulse until mixture is finely chopped and well mixed, about 20-30 seconds.
  2. In a large bowl, mix together the herb mixture, chickpeas, chopped tomato, chopped cucumber, and za’atar if using. Season to taste with additional salt as needed.

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