Chickpea Tabbouleh With Salad 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

CHICKPEA MINT TABBOULEH

Chickpea Mint Tabbouleh image

You'll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. -Brian Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 cup bulgur
2 cups water
1 cup fresh or frozen peas (about 5 ounces), thawed
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/2 cup minced fresh parsley
1/4 cup minced fresh mint
1/4 cup olive oil
2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 380 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 11g fiber), Protein 11g protein. Diabetic Exchanges

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.

TABBOULEH AND CHICK PEA SALAD

Tabbouleh and Chick Pea Salad image

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 cup medium grain bulghur wheat
16 ounce can chick peas, washed, drained and chopped roughly
2 cups (net) finely chopped washed curly parsley
1/2 cup (net) finely chopped washed mint leaves
1 bunch scallions, green and white parts, finely sliced
4 ripe plum tomatoes or 2 medium regular tomatoes, seeded and diced
Grated lemon zest of 1 lemon
2 to 4 tablespoons fresh lemon juice or to taste
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Boston lettuce leaves to present
Sliced cured black olives for garnish

Steps:

Cover bulghur wheat with cold water by 1 inch above the grain. Soak for 30 minutes. When plump and tender, drain the grains, squeezing out as much water as you can with your hands. Set the grains in a double layer of cheesecloth and squeeze out even more water.
Combine the bulghur wheat with chick peas, parsley, mint and scallions and tomatoes. In a small bowl combine lemon zest with olive oil and juice; season well with salt and pepper and stir into salad. Add more olive oil or lemon juice and serve immediately.

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