Good Morning America Recipes

Emeril's Chickpea Salad with Tabbouleh

A Nice Vegetarian Salad

PHOTO: Emerils chickpea salad with tabbouleh is shown here.
Difficulty: Easy
Cook Time: min


  • 1/2 cup bulgur wheat
  • 1 cup hot water
  • 1/2 cup chopped green onions, white and green parts
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup diced oil-packed sun-dried tomatoes
  • 1/4 cup plus 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon crushed red pepper
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup (about 4 ounces) crumbled feta cheese
  • Two 14-ounce cans chickpeas, rinsed and drained
  • Cooking Directions

    Place the bulgur in a mixing bowl, add the hot water, and set aside to soak for 25 minutes.

    While the bulgur is soaking, prep the remaining ingredients. Combine the green onions, parsley, mint,

    sun-dried tomatoes, lemon juice, garlic, sea salt, and crushed red pepper in a medium bowl. Gradually

    whisk in the olive oil.

    Drain the bulgur, squeezing it to remove any excess liquid, and add it to the herb-tomato

    mixture. Fold in the feta cheese and chickpeas. Taste, and adjust the seasoning if necessary. Serve at room temperature or chilled.

    Recipe courtesy Emeril Lagasse, from Emeril 20-40-60: Fresh Food Fast, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: feta, bulgur, onions

    Course: Salad

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