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Tabbouleh Salad with Pistachios and Chickpeas Recipe

Tabbouleh Salad with Pistachios and Chickpeas Recipe

Healthy and refreshing, this Tabbouleh Salad with Pistachios & Chickpeas makes for the perfect lunch or side dish. Chock full of fresh herbs, dried fruit, juicy cucumber and protein-rich chickpeas, this bulgur salad is tossed in a lemon shallot vinaigrette and is topped with crunchy roasted pistachios.




Bite Me Bit

“The West wasn't won on salad.”

-North Dakota Beef Council

Ingredients

Lemon Shallot Dressing

¼ cup fresh lemon juice
¼ cup olive oil
1 tbsp apple cider vinegar
1 tbsp honey
2 tsp finely chopped shallots
½ tsp kosher salt
¼ tsp ground cumin
1/8 tsp cayenne pepper

2 cups water
1 cup dried bulgur wheat
½ tsp kosher salt

1 cup canned chickpeas, rinsed and drained
1 cup diced, unpeeled cucumber
½ cup chopped pitted dates
½ cup dried cranberries and/or dried cherries
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint leaves

½ cup roasted pistachios

Directions

1) For the dressing, in a small bowl, whisk lemon juice, olive oil, cider vinegar, honey, shallots, salt, cumin and cayenne pepper. Set aside.

2) In a small saucepan, bring 2 cups water to a boil and stir in bulgur and salt. Cover, remove from heat and let stand until tender, about 25-30 minutes.

3) In a large serving bowl, combine chickpeas, cucumber, dates, cranberries or cherries, parsley, mint and cooked bulgur. Toss with dressing and top with roasted pistachios.

Serves 4


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