Fried Chickpea + Herb Tabbouleh
Serves: 4
Time: 25 minutes
Ingredients –
3/4 cup bulgur wheat
Boiling water
2 tbsp cooking oil
1 red onion, thinly sliced
400g can chickpeas, drained and rinsed
3 cloves garlic, crushed and finely chopped
1 tsp sea salt
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp ground cinnamon
100g cherry tomatoes, halved
1/4 cucumber, cut into bite-sized chunks
1 head of cos lettuce, sliced widthways
1/2 cup chopped parsley
1/2 cup chopped coriander
1 tbsp extra virgin olive oil
1/4 tsp sea salt
4 tbsp hulled tahini, to drizzle over top
Method –
In a heatproof bowl, cover the bulgur wheat with boiling water. Cover the bowl with either a plate or a clean tea towel and allow it to sit for 20 minutes. The bulgur wheat will absorb all the water and expand. If you have any excess water once the 20 minutes is up, drain the bulgur wheat through a sieve.
Heat the cooking oil in a frypan, then add the red onion. Cook for 10 minutes or until the onion is caramelized. Add the chickpeas, garlic, salt, cumin, smoked paprika and cinnamon. Cook for a further 5 minutes.
To serve, combine the bulgur wheat and the chickpea mixture in a large bowl. Add the cherry tomatoes, cucumber, cos lettuce, parsley and coriander. Drizzle the olive oil over and sprinkle with sea salt. Gently toss together.
Serve with a generous drizzle of tahini.
Leftovers will keep in an airtight container in the fridge for up to 2 days.
Swaps: Chickpeas for canned butter beans or cannellini beans. Lettuce for any other leafy green such as rocket, spinach, kale or silverbeet.
Tip: We always use hulled tahini (rather than unhulled), as it is more pourable and less bitter because the outer layer of the sesame seeds has been removed.
Delicious with: Seedy Broccoli (page 132 in Two Raw Sisters More Salad cookbook) and chicken, lamb or falafel.
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Salad recipe: Two Raw Sisters More Salad