Tabbouleh And Chick Pea Salad Recipes

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.

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.

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.

TABBOULEH AND CHICK PEA SALAD

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.

TABBOULEH-PEA SALAD

Steps:

• Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
• Place prepared bulgur in salad bowl and add peas and cheese.
• In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
• Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.

CHICKPEAS, BULGUR, AND HERB SALAD

Steps:

• Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
• Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
• Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.

TABOULI & CHICKPEA COUSCOUS SALAD

Steps:

• Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork.
• Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
• Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.
• Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.
• Pour dressing over salad, toss well & serve.