Vegetable Tabbouleh With Chickpeas
35 min4 to 6 servings, 12 cups
A grain salad of cooled bulgur wheat tossed with fresh vegetables, chickpeas, and a Dijon vinaigrette.
| 250 g medium bulgur wheat | Soak bulgur in boiling water, cover, stand 25 min | Drain bulgur well, spread on baking sheet to cool | Add cooled bulgur, season to taste, toss again | Fold in parsley, transfer to serving bowl | |
| Boiling water, as needed | |||||
| 2 tablespoons minced shallot | Whisk shallot, mustard, lemon juice & garlic | Season with salt & pepper, whisk in oil slowly | Add cucumbers, asparagus, tomatoes, chickpeas & mozzarella, toss | ||
| 2 tablespoons Dijon mustard | |||||
| 1 tablespoon fresh lemon juice | |||||
| 1/4 teaspoon grated garlic | |||||
| Kosher salt and black pepper | |||||
| 90 ml extra-virgin olive oil | |||||
| 2 Persian cucumbers, thinly sliced | |||||
| 225 g asparagus, trimmed and sliced on the diagonal 1/8-inch-thick | |||||
| 225 g cherry tomatoes, halved | |||||
| 1 (425 g) can chickpeas, rinsed | |||||
| 115 g fresh mozzarella cheese, cut into 1/4-inch cubes (optional) | |||||
| 15 g coarsely chopped parsley |
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