Tabbouleh Salad with Toasted Pita Chips and Feta
Tabbouleh is a classic Levantine salad made with fresh parsley, bulgur wheat, tomatoes, cucumber, and lemon. This version is elevated with crunchy toasted pita chips and creamy feta for a hearty, modern twist. Perfect as a side, light lunch, or part of a mezze platter.
Time
Prep time: 20 minutes
Cook time (for pita chips): 10 minutes
Total time: 30 minutes
Servings:4-6
Ingredients
For the Salad
1 cup bulgur wheat (fine or medium grind)
2 cups boiling water
2 cups fresh parsley, finely chopped
½ cup fresh mint leaves, finely chopped
1 cup cherry tomatoes, diced
1 medium cucumber, diced
3 green onions, thinly sliced
½ cup feta cheese, crumbled
For the Dressing
¼ cup extra virgin olive oil
Juice of 2 lemons
1 clove garlic, finely minced (optional)
Salt & black pepper, to taste
For the Pita Chips
2 whole wheat pitas, cut into triangles
2 tbsp olive oil
½ tsp dried oregano or za’atar
Pinch of sea salt
Instructions
Prepare the Bulgur
Place bulgur in a bowl. Pour boiling water over it, cover, and let sit 15–20 minutes until softened. Fluff with a fork.
Make the Pita Chips
Preheat oven to 375°F (190°C).
Toss pita triangles with olive oil, oregano/za’atar, and salt.
Spread on a baking sheet and bake 8–10 minutes until golden and crisp.
Mix the Salad
In a large bowl, combine parsley, mint, tomatoes, cucumber, and green onions.
Add cooled bulgur and toss gently.
Prepare Dressing
Whisk olive oil, lemon juice, garlic (if using), salt, and pepper.
Pour over salad and mix well.
Assemble & Serve
Top with crumbled feta.
Garnish with toasted pita chips (either mixed in for crunch or served on the side).
Notes & Tips
Chill for 30 minutes before serving for best flavor.
For extra crunch, add chopped radishes.
Replace bulgur with quinoa for a gluten-free option.
Frequently Asked Questions
Q: Can I make it ahead?
Yes, but add the pita chips just before serving to keep them crisp.
Q: What if I don’t have bulgur?
Couscous or quinoa works well as a substitute.
Q: How long does it keep?
Up to 3 days in the fridge, but best enjoyed fresh.
Nutritional Information
Calories: 260
Protein: 8g
Carbs: 35g
Fat: 10g
Fiber: 6g
Sugar: 4g