Crispy Chickpea Tabbouleh
What if I gave bright Lebanese tabbouleh a handful of oven-crisp chickpeas, so the salad could carry lunch instead of merely accompanying it? I tested it with fine bulgur, lots of herbs, and a…
Ingredients
- 1 15-ounce can canned chickpeas, drained and dried
- 1/2 cup fine bulgur
- 2 cups fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1 1/2 cups ripe tomatoes, diced
- 1 cup English cucumber, diced
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 sumac, plus salt and pepper to taste teaspoons sumac, sea salt, and black pepper
Instructions
- Heat the oven to 425°F. Pat the chickpeas very dry with a clean towel; removing excess moisture is the small trick that helps them turn crisp rather than leathery.
- Toss the chickpeas with 1 tablespoon olive oil, half the sumac, a pinch of salt, and black pepper. Spread them on a baking sheet and roast for 20 to 25 minutes, shaking the pan once, until browned and crisp.
- Put the bulgur in a bowl, pour over 1/2 cup boiling water, cover, and let it stand for 15 minutes. Fluff it with a fork, then cool it for a few minutes so it does not wilt the herbs.
- Whisk the tahini, lemon juice, 2 tablespoons water, the remaining olive oil, and a pinch of salt until smooth. Add another splash of water if the dressing seems too thick to drizzle.
- Combine the bulgur, parsley, mint, tomatoes, cucumber, and remaining sumac in a large bowl. Toss gently, taste, and adjust with lemon juice or salt; tabbouleh should taste sharp, herbal, and fresh.
- Divide the tabbouleh among four lunch containers or bowls. Spoon the tahini dressing over the top and finish with the crisp chickpeas just before eating.
- For a portable lunch, keep the chickpeas in a small separate container and scatter them over the salad at the last minute to protect their crunch.
Watch the Crispy Chickpea Tabbouleh cooking video
← Back to all recipes · View full recipe
← Back to 5StarCook home