Vegetable Tabbouleh With Chickpeas Recipe (2024)

Oh my goodness. So many recipes using bulgur like this call for boiling the bejeezus out it. Steeping the bulgur for 25 minutes is too long, making it mushy and indigestible. Don't do that. Slowly pour a pot's worth of boiling water over the bulgur in a strainer, then let it sit and drain for 10 to 15 minutes. You want the bulgur to absorb some of the lemon and oil.

I would use feta, not mozzarella.

Pour some of the liquid from the chickpeas into the dressing after adding the oil and whisk it in. This emulsifies the dressing so it doesn't separate.

Looks like a good salad for light summer meals. I will definitely blanch the asparagus a minute or two in boiling water followed by an ice bath to keep the crunch and the color.

A Lebanese coworker of mine gave me hell years ago for using boiling water to soak bulgur. Cold water works every time, just test after 10 or 15 minutes.

I've used quinoa for a GF version with success. Also, try adding some briney chopped olives. I've never tried asparagus in tabbouleh but will now!

I’ll halve the mustard and double the lemon juice next time. This dish is overwhelmingly mustardy. Otherwise a yummy and healthy dish.

I do not understand the addition of mozzarella cheese (granted, it is listed as optional). Traditional tabouleh does not have cheese, mozzarella or feta as someone suggested. Cheese would just detract from the wonderful flavors of herbs, chickpeas, and vegetables. And mozzarella with bulgur grain is not a marriage made in heaven!

This salad was a hit at a family gathering. Per the comments, I halved the mustard and doubled the lemon. Still, it needed more lemon, and I added in total one large lemon's worth of juice. I’ve made this now with and without feta and like both versions. Mozzarella would be strange I think. Next time I make this, I want to use tahini in place of mustard and see how it goes.

This is a good method as well for bulgur, from cooks illustrated: Rinse bulgur in fine-mesh strainer under cold running water. Drain well and transfer to second bowl. Stir in 2 tablespoons lemon juice and 2 tablespoons juice from draining tomatoes. Let stand until grains are beginning to soften, 30 to 40 minutes. (it calls to salt & drain the tomatoes).

Another good addition is cauliflower florets. Fresh mint, cilantro, parsley, thyme/lemon thyme and oregano, singly or in combination work well with this. Asparagus will marinate in the dressing. It doesn't need to be blanched.

We use quinoa in place of bulger for all of our Lebanese recipes. It works really well.Soak the bulger in cool water for 1/2 to one hour, strain and wrap in a clean kitchen towel and refrigerate. The grains will separate nicely and won't be mushy.

have substituted couscous for bulgar wheat with great success. I prefer couscous over quinoa cause it is somehow lighter on the palatte and absorbs flavors better.

You may also consider adding chopped basil if using mozzarella - or chopped mint (and maybe sumac and tarragon and just a little bit of oregano) if using feta.! A touch of harissa and preserved lemons brings this salad to new heights.

I don't use boiling water for bulgar. Cover it with water to about an inch and a half above the level of the bulgar and let it sit for a few hours. It will absorb all the water and still be toothsome.

Can I use cracked wheat instead?

Sooo good!! Made for dinner and will be eating for lunch today! Cut Dijon in 1/2, used feta, blanched asparagus as many suggested. Thanks for the helpful hints?

So I'm a heretic, I made this warm. Mostly because: time. I did the boiling water over the bulgur, because ignorant. I was in a hurry, and clearing out the fridge. I sautéd the asparagus. Used 1 heaping tsp mustard. I let the shallot & garlic soak/cook in the lemon juice while bulgur softened. I chopped everything and added it to the bulgur, which I boiled (I'm sorry!) the water off of. Then added cubes of jack cheese and 1/2 a jar of capers. Not tabbouleh, but DELICIOUS.

This is really delicious. Add salt and more lemon juice.

I added capers instead of cheese to make this dish vegan.

Thank you @Kathy for the advice about soaking the Bulger in cool water for an hour, and then draining and wrapping in kitchen towel in the fridge overnight. Simply perfect bulger— fluffy and firm grains that hold up well to the dressing.

The best way to treat the bulgar is to not use water at all. Simply soak it in a mix of equal parts oil and fresh lemon juice seasoned with the zest of a lemon and salt. Equal parts bulgar, lemon juice and olive oil - I use 1/4 cup each for the 2 of us- soaked for at least 20 min and up to several hours. It is the best and you will never go back to watery, mushy bulgar. I add a cup or so of super finely diced celery, at least 2 or three bunches of parsley and mint, and whatever else I want

I always use a tabbouleh recipe that soaks overnight - truly a non-cook recipe, and delicious. Will try the additions of chickpeas and asparagus, but never cheese!

I am surprised that nearly all recipes for cooking bulgur call for soaking 8n hot water.Allowing the bulgur to absorb the tomatoes juices softens the grain beautifully and adds a light tomatoes flavor

When do the seasons for asparagus and cucumber overlap?

Love this! In summer, it uses many local fresh ingredients from my garden. I dont have asparagus growing but used baby bok choy instead and it turned out great.

Delish! I doubled the lemon and boiled the asparagus for the last few minutes the farro needed to cook!

Dijon gives this a bitter quality I did not care for

Yum! Made with quinoa instead of bulgur because that’s what I had. Home cooked garbanzos instead of canned. Delicious.

I don't use boiling water for bulgar. Cover it with water to about an inch and a half above the level of the bulgar and let it sit for a few hours. It will absorb all the water and still be toothsome.