Saffeh (Photo courtesy

Jenan Zammar’s Lebanese Saffeh Salad


“Saffeh is basically a parsley salad – since there’s no lettuce in it. What sets saffeh apart from tabbouli is the chickpeas and bulgur. Coarse bulgur is used for saffeh, typically #2 and the chickpeas turn it into a protein packed salad. It’s a delicious side dish for backyard BBQs or picnics at the park. Pair it with grilled meats, burgers, wraps or even on its own. It’s a healthy salad that everyone enjoys particularly during the summer months,” says content creator and blogger Jenan Zammar.

Jenan Zammar, winner of 2022 Ottawa Foodie Influencer Award (Photo courtesy

“Chickpeas are one of the earliest cultivated legumes. Remains of chickpeas from the Middle East have been found that are roughly 7,500 years old. These remains were found in the aceramic levels of Jericho and Çayönü, Turkey, meaning that humans had been cultivating chickpeas since before they could produce pottery. Other samples have been found in Neolithic pottery in Hacilar, Turkey, and appear throughout history in Greece, France, and other areas of Europe,” says Tori Avey.

In fact, she adds, “They begin to appear in literature around A.D. 800 with Charlemagne’s Capitulare de villis. In that text, Charlemagne describes how chickpeas were grown in each imperial demesne, or area of a manor controlled by a lord” (See:

How Do I Make Saffeh?

You’ll start by preparing the bulgur. It will need to be boiled for 5 minutes or longer to soften. While the bulgur is boiling, you’ll boil the chickpeas at the same time in a separate pot.

Next, chop the parsley, tomato, green onion and add to a large bowl. The cooled chickpeas and cooled bulgur go into the bowl then the dressing ingredients are mixed together then poured over the salad.

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1/2 cup coarse bulgur (#2)
1 large bunch parsley, chopped
3 medium tomatoes, diced
3-4 green onions, sliced
1 can chickpeas, washed and drained

3/4 cup olive oil
1/2 cup fresh lemon juice
2 tablespoons dried mint (or fresh, if available)
1 tablespoon pomegranate molasses
Salt to taste

Add the bulgur to a small pot and cover with water. Bring to a boil and cook for 5 minutes then drain.
In a separate pot, add the chickpeas and cover with water. Bring to a boil and cook for 5 minutes. Drain and rinse with cold water.
In a large bowl, add the bulgur, tomatoes, parsley, green onions and chickpeas, and toss a few times.
In a small bowl, mix the olive oil, lemon juice, pomegranate molasses, mint and salt. Pour over the salad and toss a few times.
Cover and keep in the refrigerator until ready to serve. Serve with fresh romaine lettuce hearts.
Serves 2.
@JenanZammar, Foodie & Baker | Content Creator | Wife & Mom of 3 | Lebanese-Canadian, 2022 Ottawa Foodie Influencer Award

“I’m a Lebanese mother of 3 and love to share all of my recipes,” says Jenan. “Years ago I had no idea what I was doing in the kitchen but with lots of trial and errors, I can now whip up a meal with little effort. I’m all about simplifying meals but still enjoying the delicious flavors food has to offer. From my kitchen to yours with love.”
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Also see:
Also check out Jenan’s Lebanese Beef Shawarma Salad. This salad is healthy, easy to make, and full of flavor, you won’t miss the bread at:

Note: Jenan is happy to work with your brand, too. She’s collaborated with many brands and has created great longstanding relationships. She can showcase your products in many ways such as recipe videos, recipe creations, Instagram story ads, and more. For more information, please contact her at for sponsored rates.

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