Vegetable Tabbouleh With Chickpeas

Name: Vegetable Tabbouleh With Chickpeas
Total time: 30 min
Ingredients: 1 1/4 cups medium bulgur wheat; Boiling water, as needed; Kosher salt and black pepper; 2 tablespoons minced shallot; 2 tablespoons Dijon mustard; 1 tablespoon fresh lemon juice; 1/4 teaspoon grated garlic; 6 tablespoons extra-virgin olive oil; 2 Persian cucumbers, thinly sliced; 8 ounces asparagus, trimmed and sliced on the diagonal 1/8-inch-thick; 8 ounces cherry tomatoes, halved; 1 (15-ounce) can chickpeas, rinsed; 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (optional); 1/2 cup coarsely chopped parsley

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Total: 30 minutes

Servings: 5

Author : Kay Chun

asparagus bulgur bulgur wheat

Instructions

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Step 1

In a medium bowl, combine bulgur wheat with enough boiling water to cover by 1 inch. Season lightly with salt and stir to combine. Cover tightly with a tight-fitting lid and let stand until tender, about 25 minutes. Drain well, pressing out excess liquid. Spread out on a baking sheet to cool.

Step 2

Meanwhile, in a large bowl, combine shallot, mustard, lemon juice and garlic. Season with salt and pepper. While whisking constantly, slowly drizzle in oil until well blended.

Step 3

Add remaining ingredients to the vinaigrette and toss to evenly coat. Once bulgur has cooled, add bulgur, season to taste with salt and pepper, and toss again. Transfer to a large serving bowl or platter to serve.

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