Tabouli with Fried Chickpeas

Servings 4 Serves



  • 2 cups cooked couscous chilled
  • 1 large bunch flat leaf parsley chopped fine
  • 1/2 cup chopped mint
  • 1 medium red onion minced
  • 3 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1 cup quartered cherry tomatoes
  • 1 large cucumber diced
  • 2 large lemons juiced
  • 6 green onions chopped (white and green parts)
  • sea salt and freshly ground black pepper to taste

Fried Chickpeas

  • 1 14.5-oz. can chickpeas drained, rinsed, and patted dry
  • 3 tablespoons avocado oil divided
  • 1 tablespoon curry powder
  • sea salt and freshly ground black pepper to taste


  • In a large bowl, combine all ingredients for tabouli. Mix well and season with salt and pepper to taste. Cover and let marinate while you make fried chickpeas.
  • In a medium bowl, toss chickpeas with 1 tablespoon of oil and season evenly with curry powder. Once fully saturated, heat remaining oil in a large skillet over medium high heat.
  • After oil is hot, add chickpeas. Stirring constantly, fry for 3 to 5 minutes or until they’re all golden and crispy. Remove from heat and pan to cool.
  • Serve tabouli with chickpeas on top.
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