Vegetable Tabbouleh With Chickpeas

By Kay Chun

Updated June 24, 2021

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
4(585)
Comments
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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.

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Ingredients

Yield:4 to 6 servings (about 12 cups)

  • 1 ¼ 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

  • ¼ teaspoon grated garlic

  • 6 tablespoons extra-virgin olive oil

  • 2 Persian cucumbers, thinly sliced

  • 8 ounces asparagus, trimmed and sliced on the diagonal ⅛-inch-thick

  • 8 ounces cherry tomatoes, halved

  • 1 (15-ounce) can chickpeas, rinsed

  • 4 ounces fresh mozzarella cheese, cut into ¼-inch cubes (optional)

  • ½ cup coarsely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

44 grams carbs; 17 milligrams cholesterol; 407 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 10 grams fiber; 599 milligrams sodium; 15 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
585 user ratings
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Comments

VJ

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.

Clio

I would use feta, not mozzarella.

Elizabeth K

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.

Greg

No cheese? Less mustard, more lemon Soak bugler in liquids instead of water Celery? Basil? Other veggies?

mamasledge

Definitely add more fresh lemon juice, zest, and good black pepper than called for here.

Anne

I added more lemon juice and ground allspice for more of a flavor kick.

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