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Zucchini Rice Tabbouleh with Chickpeas

Prep Time20 mins
Total Time20 mins
Servings: 4


  • 2 medium zucchinis Blade D
  • 1/2 cups finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh mint
  • 3/4 cup diced tomatoes
  • 3/4 cup diced cucumbers
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar or red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 1 cup chickpeas drained and rinsed from a can
  • toasted pita bread to serve (optional)


  • Place the zucchini noodles into a food processor and pulse until rice-like. Be careful not to over-pulse, as zucchini is moist and will become mushy. Pat dry thoroughly to absorb excess moisture and place in a large serving bowl and add in the parsley, mint, tomatoes and cucumber. Set aside.
  • Whisk together the lemon juice, vinegar, olive oil and season with salt and pepper. Pour over the zucchini rice and then stir in the chickpeas. Serve with pita bread or as is.