Tabbouleh Chickpea Salad
We love hearty, substantial salads made with beans, grains, and roasted vegetables. This tabbouleh chickpea salad walks the line between a salad and a side dish, but it’s also filling enough to be a meal in itself. It’s very adaptable—you can swap the aubergine for sweet potato or squash, and use any tinned beans in place of chickpeas.
Takes 40 minutes
Serves 3
Ingredients
- 250 g cooked bulgur wheat (approx. 125 g dry)
- 250 g cooked chickpeas (from a 400 g tin)
- 150 g roasted aubergines (roast until super soft with a melt-in-the-mouth texture)
- 100 g cherry tomatoes
- 50 g spring onions (scallions, approx. 2)
- 50 g cucumber
- Large bunch flat-leaf parsley (20 g)
- Bunch of fresh mint (20 g)
For the Dressing:
- 50 ml olive oil
- Juice of 1 lemon
- 1 tbsp tamari
- Salt & black pepper to taste
Instructions
- Preheat the oven:Preheat the oven to 200°C (fan).
- Cook the bulgur wheat:Cook the bulgur wheat according to the packet instructions. Be sure to add salt to the water during cooking, as this allows the salt to infuse into the grain rather than just sitting on the surface when seasoned later.
- Roast the aubergine: Cut the aubergine into large chunks, coat with a little oil and salt, and spread out on a baking tray. Roast for about 25 minutes, or until soft and delicious, ensuring the aubergine reaches a melt-in-the-mouth texture.
- Prepare the chickpeas: Drain and rinse the chickpeas. A 400g tin usually provides 230 g of drained chickpeas.
- Chop the vegetables: Cut the cucumber into small pieces and halve the cherry tomatoes. Clean and slice the spring onions. Wash and finely chop the parsley and mint. Remember to include the herb stalks as they contain plenty of flavour—just chop them finely.
- Mix the dressing: In a small bowl, combine the olive oil, lemon juice, and tamari. Mix well until combined.
- Assemble the salad: In a large bowl, start with the cooked bulgur wheat, then add the chickpeas, spring onions, tomatoes, and cucumber.Pour the dressing over the salad and mix well. Taste and adjust the seasoning with salt, black pepper, or more lemon juice if needed.Lastly, add the chopped mint, parsley, and roasted aubergines. Gently mix everything together. Serve as a delicious side or enjoy as a main dish.
Nutrition
Calories: 607kcalCarbohydrates: 95gProtein: 19gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 29mgPotassium: 871mgFiber: 24gSugar: 10gVitamin A: 384IUVitamin C: 14mgCalcium: 96mgIron: 5mg
