Balsamic Strawberry and Chickpea Tabbouleh

I saw a version of this salad over at Prevention RD about a month ago, and bookmarked it right away. I loved the idea of combining fresh strawberries with fluffed grains.  It’s a collaboration I hadn’t really thought of before.  This, of course, is why I love food blogs.  They provide such a boost of creative inspiration! Oh, and often salvation-inciting pictures too.

The original recipe taken from Newly Wed, Newly Veg uses brown rice, and then Nicole from Prevention RD swapped that out with couscous for an extra quick salad.  I didn’t have couscous on hand, so I went with bulgur wheat, the classic grain used for tabbouleh.  It too cooks up pretty quickly, and the results of this have made me think I should start testing out other kinds of fruit in my go-to picnic item. (Which reminds me, if strawberries fly out of season before you get to try this, experiment by replacing them with cherries instead.)

I added some mint to the recipe, since my mint crop is currently playing the role of Stimpy while my scrawny-looking basil is unfortunately being forced into the Ren role.  I also veganized the grain salad by exchanging the goat cheese for cashews.  To bring out the flavor in the nuts, simply toast up raw cashews in a pan over high heat, stirring frequently, until the outer edges become brown.

So there you have it, a unique collaboration of ingredients brought together by a collaboration of bloggers.  (Thanks girls for the awesome idea!)

Balsamic Strawberry and Chickpea Tabbouleh

Yield: 5 cups


  • -2 cups strawberries, hulled and sliced
  • -1 tsp sugar
  • -3 Tbsp balsamic vinegar, divided
  • -1 Tbsp olive oil
  • -1 cup bulgur wheat
  • -1 cup canned chickpeas, drained and rinsed
  • -1/4 cup raw cashews, dry-roasted, chopped
  • -2-3 Tbsp fresh basil, cut into ribbons
  • -2 Tbsp mint, cut into ribbons
  • -Salt, pinch, to taste


  1. In a small bowl, combine strawberries, sugar, and 1 tablespoon of vinegar. Set aside for at least 15 minutes.
  2. Bring bulgur wheat and 2 cups of water to boil. Reduce heat to simmer, and cook for 20 minutes. Remove from heat.
  3. Whisk together remaining 2 tablespoons of balsamic vinegar with the olive oil.
  4. Add strawberries to chickpeas, basil, cashews, and salt — toss well. Drizzle with balsamic vinegar/oil before serving.

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  • Reply
    Simply Life
    June 10, 2011 at 6:57 am

    oh this looks delicious with the strawberries!

  • Reply
    June 11, 2011 at 6:34 am

    This sounds so delicious! I love using strawberries in savory dishes. I’ll definitely be trying this!

  • Reply
    Picnic item | Purepassionbykym
    June 11, 2011 at 10:44 am

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  • Reply
    June 11, 2011 at 11:18 am

    wow, this looks perfect for a summer BBQ! Strawberries and mint are the perfect touch!

  • Reply
    Miss C.
    June 13, 2011 at 9:44 pm

    I literally just finished making and eating this recipe for the first time. Filling yet refreshing! Thanks!

  • Reply
    marla meridith
    June 16, 2011 at 6:28 am

    Grace, I love this recipe! One of the most creative ways I have ever seen to prepare tabbouleh. Love that you added the strawberries & cashews.

  • Reply
    marla meridith
    June 16, 2011 at 6:29 am

    One more thing…
    Cookin’ Canuck and I would love if you linked up this recipe & any 2 other side dishes in this weeks Get Grillin’ event posted on both of our blogs 🙂

    • Reply
      Grace Dickinson
      June 19, 2011 at 12:54 pm

      I’ve been ridiculously busy, but I’d love to participate! If I can find sometime later today, I’ll definitely enter. Love the idea.

  • Reply
    June 20, 2011 at 6:16 pm

    Yum, this looks right up my alley! The tomato part of tabbouleh was never my favorite anyway…

  • Reply
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