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This lovely green tabbouleh from Food & Wine’s Paige McCurdy-Flynn is crunchy, bright and satisfying. For an extra twist, we sometimes add a little rose water. If you have some on hand, add a few teaspoons to the vinaigrette. Slideshow: More Tabbouleh Recipes 

Paige McCurdy-Flynn

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Credit: Abby Hocking / Food & Wine

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a rimmed baking sheet with paper towels. Pat the chickpeas dry with paper towels and remove the outer skin. In a medium saucepan, heat 1/2 inch of vegetable oil to 375°. Working in batches and using a slotted spoon, carefully lower the chickpeas into the hot oil and fry until golden and crisp, about 3 minutes. Transfer the chickpeas to the prepared baking sheet to drain. Season immediately with the cumin and salt.

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  • In a large saucepan of salted boiling water, cook the asparagus and snap peas until crisp-tender, about 2 minutes; drain well. Return the water to a boil and cook the bulgur until tender, about 10 minutes; drain well.    

  • In a small bowl, whisk the olive oil with the lemon juice, vinegar and honey. Season with salt and pepper. 

  • In a large bowl, toss the bulgur with the asparagus, snap peas, lemon zest and herbs. Fold in the dressing and season with salt and pepper. Transfer the salad to a serving bowl, garnish with the fried chickpeas and serve.

Make Ahead

The fried chickpeas can be stored in an airtight container for up to 2 days. The undressed salad can be refrigerated overnight.

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