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