Tabbouleh with Roasted Cherry Tomatoes & Spiced Chickpeas
Tabbouleh with Roasted Cherry Tomatoes & Spiced Chickpeas
Courtesy of Aly Romero (opens in a new tab)
Rated 3.4 stars by 9 users
Our Tabbouleh with Roasted Cherry Tomatoes & Spiced Chickpeas recipe is here to add a burst of excitement to your kitchen adventures. Don't let the exotic-sounding ingredients intimidate you – this dish is all about fun, creativity, and delicious results. Get your apron on, grab your Hestan cookware, and let's whip up a vibrant and satisfying Tabbouleh like never before. Your taste buds are in for a treat!
Ingredients
-
8 oz. cherry tomatoes, or heirloom cherry tomatoes
- 2 tbsp. extra virgin olive oil, plus 1 Tbsp.
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 cup bulger, plus 1 tsp. kosher salt
- 1 can 15 oz. chickpeas
- 1 Tbsp. harissa
- 1 Tbsp. Ras el hanout
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1 english cucumber, small diced
- 2 scallions, sliced
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¼ cup chopped fresh mint
- ½ cup chopped fresh parsley
- 2 lemons – Meyer preferred, 1 lemon zested and 2 juiced
- 2 cloves garlic, minced
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ½ cup extra virgin olive oil
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-
Provisions Stainless Steel Mixing Bowl
-
OvenBond Tri-ply 3-Piece Set
Dressing
Directions
Preheat the oven to 400F.
- Toss cherry tomatoes with extra virgin olive oil, salt and pepper. Place on a baking rack lined sheet tray.
- Roast the cherry tomatoes on the top rack at 400F for 20 mins.
- In a pot, add bulger and salt, cook bulger according to package directions, about 10 mins. When cooked, fluff with a fork and place in a large serving bowl to cool.
- Heat oven to 425F convection mode.
- Rinse and drain chickpeas and place them on paper towel lined baking sheet to dry completely.
- Toss them with 1 Tbsp. extra virgin olive oil, harissa and Ras el hanout and roast them on the top rack for 20-25 mins. until crisp. Begin checking the around 20 mins., give them a toss and continue roasting.
- Make the dressing. In a bowl, combine chopped mint, parsley, lemon zest and juice, minced garlic, extra virgin olive oil, salt and pepper. Wisk to combine.
- To the bowl with the bulger, add the roasted cherry tomatoes, diced cucumbers, scallions and toss with the dressing. Check for seasoning and add salt and pepper if needed.
- Add the crispy spiced chickpeas to the bowl and serve at room temp. Top with extra fresh herbs if desired.
