Chickpea Mint Tabbouleh Recipes

CHICKPEA TABBOULEH

Chickpea Tabbouleh image

Chickpea Tabbouleh, a healthy and delicious vegan salad that is super delicious, and makes a great accompaniment to any roast or BBQ. A favourite summer side dish, but also fantastic all year round.

Provided by Daniela Apostol

Categories Salad

Time 15m

Number Of Ingredients 9

Ingredients

1 cup bulgur wheat
1 cup chopped fresh parsley ((a large bunch of fresh parsley))
4 leaves of fresh mint
3 large tomatoes
2 spring onions
1 tbsp olive oil
2 tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

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.

Nutrition Facts : Calories 118 kcal, Carbohydrate 21 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Sodium 110 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

COUSCOUS TABBOULEH WITH FRESH MINT & FETA

Couscous Tabbouleh with Fresh Mint & Feta image

Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. -Elodie Rosinovsky, Brighton, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 14

Ingredients

3/4 cup water
1/2 cup uncooked couscous
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large tomato, chopped
1/2 English cucumber, halved and thinly sliced
3 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons olive oil
2 teaspoons minced fresh mint
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup crumbled feta cheese
Lemon wedges, optional

Steps:

In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork. , In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.

Nutrition Facts : Calories 362 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 657mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 9g fiber), Protein 15g protein.

VEGETABLE TABBOULEH WITH CHICKPEAS

Vegetable Tabbouleh With Chickpeas image

This vegetable-packed salad requires no cooking, other than boiling water to soak the bulgur wheat. Sweet tomatoes, crunchy cucumbers and crisp asparagus provide texture, while creamy chickpeas add heft. A tangy shallot-lemon vinaigrette brightens the dish and soaks into the bulgur as it sits, developing more flavor over time. The salad can be made a few hours ahead; for best results, toss the salad with half of the dressing and reserve the remaining half. When ready to serve, toss with the reserved dressing to freshen it up. It's a satisfying vegetarian main, a great side for roasted meats and fish, or an easy make-ahead picnic dish.

Provided by Kay Chun

Categories dinner, lunch, salads and dressings, vegetables, main course

Time 30m

Yield 4 to 6 servings (about 12 cups)

Number Of Ingredients 14

Ingredients

1 1/4 cups medium bulgur wheat
Boiling water, as needed
Kosher salt and black pepper
2 tablespoons minced shallot
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon grated garlic
6 tablespoons extra-virgin olive oil
2 Persian cucumbers, thinly sliced
8 ounces asparagus, trimmed and sliced on the diagonal 1/8-inch-thick
8 ounces cherry tomatoes, halved
1 (15-ounce) can chickpeas, rinsed
4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (optional)
1/2 cup coarsely chopped parsley

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.

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