Tabbouleh with Roasted Cherry Tomatoes & Spiced Chickpeas

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Tabbouleh with Roasted Cherry Tomatoes & Spiced Chickpeas

Tabbouleh with Roasted Cherry Tomatoes & Spiced Chickpeas

Courtesy of Aly Romero

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

  • 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

  • Featured Products:

  • Provisions Stainless Steel Mixing Bowl

  • OvenBond Tri-ply 3-Piece Set

Directions

  1. Preheat the oven to 400F.

  2. Toss cherry tomatoes with extra virgin olive oil, salt and pepper.  Place on a baking rack lined sheet tray.
  3. Roast the cherry tomatoes on the top rack at 400F for 20 mins.
  4. 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.
  5. Heat oven to 425F convection mode.
  6. Rinse and drain chickpeas and place them on paper towel lined baking sheet to dry completely.
  7. 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.
  8. 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.
  9. 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.
  10. Add the crispy spiced chickpeas to the bowl and serve at room temp.  Top with extra fresh herbs if desired.