Chickpeas are not normally seen in a Lebanese tabbouli, and I'm Lebanese-American. But of course they are part of many other favorite dishes on the Lebanese table so you would see them combined across the menu.
Here's what I posted several years ago
Dinner tonight 7540
I finally fixed a recipe which I had clipped out of the newspaper quite a while back. It worked out very well - even my picky husband...
Tabbouleh or Tabouli or Tabbooli or infinite variations thereof
Just don't add carrots and chickpeas and call it Tabbouli!
An approximation of what I do. When buttembling the salad, tip a small bit into your palm with the mixing spoon, then pop into your mouth. Slightly more sanitary. Taste, taste, taste!
1-2 cup FINE GRIND bulghur wheat (med. grind works okay - different texture. Don't use the coarse) 2 bunches parsley (I prefer flat leaf texture but curly is fine) 1 bunch green onion Quite a few tomatoes. Depends on the size. At least 3 big ones or more if you're using Romas Fresh mint. I used a half bunch from the store. 10 or 12 stalks at least 3 lemons or to taste Olive oil Salt Allspice and-or black pepper (optional) Cucumbers (optional) Romaine lettuce leaves (garnish & scoopers, optional) Fresh grape leaves (scoopers - optional)
Soak the bulghur wheat in at least three times its volume of cold water. Fine grind only needs a half hour of soaking. Medium grind needs longer. Bulghur wheat has already been parboiled before cracking or grinding, so it doesn't need further cooking to be edible in tabbouli.
Chop the parsley leaves, green onions, mint, tomatoes and cucumbers. Some Lebanese add white onion but I find the taste too harsh. Chop the parsley quite fine, using a knife. I tried a food processor, just to question my upbringing, and found that it makes parsley too fine and gloppy. TJ says dry the parsley thoroughly by blotting it all with paper towels, which I did, but then it becomes just as much work as chopping by hand.
The tomatoes must be cut up into quite small dice. Less than half an inch I'd say.
Mix veggies and bulghur together. Douse with strained lemon juice. Add optional allspice and black pepper. If you are not ready to serve immediately, then cover and hold in a cool place. Do NOT add salt and olive oil until immediately before serving.
You may garnish with more diced tomatoes and-or diced cucumber, and stick lettuce or grape leaves around the sides of the bowl. Traditionally Lebanese like to use leaves to scoop up the salad, popping leaf and salad into mouth.
Salt Lake City Gut plants for the Soul 7542
Nancy Young Bob, has your leg stopped aching from the pulling it took? Full alcohol beer can be purchased in State Liquor Stores. 3.2 beer and malt beverages are all that can be...
(Note in 2005 - I've seen quinoa tabbouli recipes, tabbouli with chickpeas etc., tabbouli made with herbs instead of parsley. It's not really tabbouli to a LEbanese, but that's globalization for you.)