Tomato tabbouleh


  • Prep Time10 mins
  • Total Time35 mins
  • Makes8 servings
Tomato tabbouleh

Photo, Erik Putz.

Chatelaine Triple Tested

When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.


  • 2 cups water

  • 1 cup bulgur

  • 1 tsp salt, divided

  • 5 tbsp lemon juice

  • 1/3 cup extra-virgin olive oil

  • 2 garlic cloves, minced

  • 1 tbsp sumac, plus more for garnish

  • 1/4 tsp pepper

  • 1 cup canned chickpeas, drained and rinsed

  • 3 cups cherry tomatoes, halved

  • 1 small zucchini, grated

  • 1 cup chopped mint

  • 1 cup chopped parsley

  • 3 green onions, thinly sliced


  • BRING 2 cups of water to a boil in a saucepan. Add bulgur and 1/2 tsp of the salt. Cover and reduce heat to low. Simmer until tender, about 15 min. Let stand for 5 min, then spread on a baking sheet with a fork to cool quickly, about 10 min.

  • WHISK lemon juice, oil, garlic, sumac, remaining 1/2 tsp salt and pepper in a large bowl. Stir in chickpeas, tomatoes, zucchini, mint, parsley and green onions until combined.

  • STIR in bulgur and serve sprinkled with more sumac.

Nutrition (per serving)

Calories 190, Protein 5g, Carbohydrates 23g, Fat 10g, Fibre 5g, Sodium 379mg.
Good source of iron.

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