Chickpea Tabbouleh With Salad Recipes

BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICK PEAS, LEMON & DILL

Steps:

• Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.
• Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.)
• In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.

CHICKPEA TABBOULEH

Steps:

• Rinse the bulgur with cold water, and add it to a pan together with 2 cups of water.
• Cook until tender, then drain and rise again with cold water.
• Add the bulgur to a large bowl.
• Chop the parsley, tomatoes, green onions and mint, and add them to the bowl of bulgur.
• Season with salt, pepper, olive oil and lemon juice, adding more to taste if needed.
• Serve cold.

CHICKPEA MINT TABBOULEH

Steps:

• In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes., Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

VEGETABLE TABBOULEH WITH CHICKPEAS

Steps:

• In a medium bowl, combine bulgur wheat with enough boiling water to cover by 1 inch. Season lightly with salt and stir to combine. Cover tightly with a tight-fitting lid and let stand until tender, about 25 minutes. Drain well, pressing out excess liquid. Spread out on a baking sheet to cool.
• Meanwhile, in a large bowl, combine shallot, mustard, lemon juice and garlic. Season with salt and pepper. While whisking constantly, slowly drizzle in oil until well blended.
• Add remaining ingredients to the vinaigrette and toss to evenly coat. Once bulgur has cooled, add bulgur, season to taste with salt and pepper, and toss again. Transfer to a large serving bowl or platter to serve.

CRISPY CHICKPEA AND QUINOA TABBOULEH SALAD

Steps:

• Preheat oven to 450°F. Line a baking sheet with parchment paper. Use a paper towel or a clean dish towel to pat dry the chickpeas. In a bowl, toss chickpeas with 1/4 cup dressing and season with 1/8 teaspoon salt and pepper. Bake until crispy, about 15 minutes, stirring once halfway through.
• In a medium saucepan, bring 4 cups water and the quinoa to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes, or until all the water is absorbed. Fluff with a fork. Transfer the quinoa to a large bowl and let cool completely.
• Add the cucumber, tomatoes, scallions, mint, and parsley to the quinoa and stir to combine. Season with salt and pepper. Stir in 1/2-cup dressing and toss to combine. Serve at room temperature on a bed of greens and top with crispy chickpeas and a lemon wedge.

QUINOA TABBOULEH WITH CHICKPEAS RECIPE

Steps:

• Place the cooked quinoa in a large bowl. Add the chickpeas, Persian cucumbers, cherry tomatoes, green onion, parsley and mint and toss. In a small bowl whisk the lemon juice with the olive oil and season with kosher salt and freshly ground black pepper. Pour over the ingredients in the large bowl and mix well. Season with more kosher salt and freshly ground pepper to taste. Serve immediately or put in the fridge for flavors to meld.

CHICKPEA TABBOULEH WITH SALAD

Steps:

• Put bulgur in large bowl; pour boiling water over. Stir once. Cover tightly with plastic wrap. Let stand 10 minutes to rehydrate. Pour oil and lemon juice over; stirring and fluffing with fork. Add parsley, mint, tomatoes, chickpeas and salad greens. Use hands to toss well. Season with salt and pepper. Serve warm or cold.