Tabbouli is a traditional Middle Eastern salad that is made from a ton of parsley, bulgur, onions, and tomatoes. I decided to make my own version of this a little while back, but I added in some more filling vegetables and chickpeas. Served chilled, this salad is light, refreshing, and filling. The tahini vinaigrette adds creaminess to the bulgur and the wonderful taste of toasted sesame seeds. You can serve this as a side dish for a dinner or easily make it an entree by serving it over a bed of lettuce. Ryan ended up loving it so much that he used pita chips to scoop it up as quickly as possible. Anyway you serve it, you’ll love it.
Makes: 6-8 servings
Prep Time: 40 minutes Total Time: 40 minutes
1 1/2 cups uncooked bulgur
1 can chickpeas, rinsed and drained
1 cucumber, seeds removed and small dice
3 vine tomatoes, small dice
1 small red onion, small dice
2 cups parsley, somewhat packed
For Tahini Vinaigrette
1 lemon, zested and juice
1/3 cup tahini
3 tbs white wine vinegar
1/3 cup water from bulgur
2 garlic cloves, minced
1 small shallot, minced
1 tbs honey
1 tsp paprika
- Bring a medium pot of water to a boil and cook the bulgur to package directions. Slightly undercook if necessary so that the bulgur is al dente. When it has finished cooking, remove 1/3 cup of water from the pot. Pour the remaining water and bulgur into a strainer and rinse the bulgur with cold water to stop the cooking. Put the bulgur in a large bowl.
- While the bulgur is cooking, dice the vegetables. Finely chop the tahini (mince if necessary) so that it will easily be incorporated into the salad. Add all of the vegetables and chickpeas to the salad and lightly toss. If you are making the salad in advance, wait to add the tomatoes until right before serving.
- To make the tahini vinaigrette, whisk together the tahini, lemon juice and zest, vinegar, garlic, shallot, honey, and paprika. Slowly drizzle in the water from the bulgur while whisking really well to combine. Using this water versus regular tap water gives it a better taste; the starch in the water helps cling to the ingredients of the salad as well.
- Drizzle the dressing over the salad and toss really well to combine. Season with salt and pepper as necessary.
- Serve chilled or at room temperature.
Cooking In Red Socks 