Fully Loaded Tabbouleh
with Crispy Chickpeas & Roasted Veggies
Cooking time
30 minutes
Servings
4
Calories
530 /serving
Kids can help put the finishing touches on this meal-sized tabbouleh salad. It’s brimming with wholesome bulgur, parsley, tomatoes and lemon, but it doesn’t stop there. Toppings include roasted beets, sweet potatoes and chickpeas, and a garnish of tzatziki and crumbled feta.
We will send you:
- 3 Tomatoes
- 450g Sweet potatoes
- 225g Red beets
- 14g Parsley
- 1 Lemon
- 540ml Chickpeas (canned)
- 160g Bulgur
- 90g Feta
- 90g Garlic-cucumber yogurt (tzatziki)
- 20g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac, garlic)
Contains: Milk • Mustard • Wheat
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
12 g
Saturated Fat
5 g
Sodium
1010 mg
Total Carb
90 g
Sugars
18 g
Protein
21 g
Fibre
21 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and medium-dice the beets and sweet potatoes.
- Drain and rinse the chickpeas.
- On a lined sheet pan, toss with a drizzle of oil, the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Fluff the bulgur and allow to cool.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Medium-dice the tomatoes.
- Halve the lemon; juice ½ and quarter the remaining ½.
Make the tabbouleh
- In a large bowl, combine the bulgur, tomatoes, lemon juice, parsley and S&P.
Plate your dish
- Divide the tabbouleh between your plates.
- Top with the vegetables.
- Dollop with the tzatziki.
- Garnish with the cheese and lemon wedges. Bon appétit!
