The toasted version of crushed chickpeas gives a "yellow" colour to the tabbouleh.


Our recipe

Tomatoes – 31.7%

Crushed chickpeas (2-3mm) – 17.6%

Wheat bulgur – 17.6%

Onion – 15.9%

Olive oil – 10.5%

Lemon juice – 5.3%

Parsley – 1.1%

Salt – 0.3%


Our process

For a 1kg recipe, boil 3L of water with 30g of salt.
Pour the chickpea crushed and the wheat bulgur in the water and cook for 12 minutes.
Drain the preparation then pour it into a suitable container.
Add the other ingredients and mix.
Refrigerate the preparation.


List of ingredients

Fresh tomatoes, Rehydrated crushed chickpeas, Rehydrated wheat bulgur, Raw onion, Olive oil, Lemon juice, Parsley, Salt.

Allergens: Gluten.


Associated products

  • No associated products at the moment
  • Other recipes that may interest you

    card image
    Organic Vegetable Émincé – Thyme

    Rich in proteins Rich in fibres

    card image placeholder
    Raw Vegetable Mince

    Perfect for stuffed tomatoes, shepherd's pie, lasagna, chilli con carne, etc. Rich in proteins and…

    card image
    Gluten-Free Salted Cake

    Source of fibres / Rich in proteins

    View all our recipes