Vegetable Tabbouleh With Chickpeas
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.
- Total:
- Serves: 4 persons
Ingredients
- 1 ¼cups medium bulgur wheat
- Boiling water, as needed
- Kosher salt and black pepper
- 2tablespoons minced shallot
- 2tablespoons Dijon mustard
- 1tablespoon fresh lemon juice
- ¼teaspoon grated garlic
- 6tablespoons extra-virgin olive oil
- 2Persian cucumbers, thinly sliced
- 8ounces asparagus, trimmed and sliced on the diagonal 1/8-inch-thick
- 8ounces cherry tomatoes, halved
- 1(15-ounce) can chickpeas, rinsed
- 4ounces fresh mozzarella cheese, cut into 1/4-inch cubes (optional)
- ½cup coarsely chopped parsley
Instructions
Step 1
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.Step 2
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.Step 3
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.