This tabbouleh swaps parsley for chickpeas and walnuts, which makes for a heartier winter-style salad.
- 1 cup bulghur
- 1 cup (250 ml) vegetable stock
- 2 tbsp duck fat
- 1 red onion, diced
- 1 cup dried chickpeas, soaked for an hour, then boiled
- ¾ cup shelled walnuts, finely chopped (reserve some for garnish)
- ½ cup crumbled feta cheese (reserve some for garnish)
- ½ cup (125 ml) olive oil
- ½ cup (125 ml) walnut oil
- 1 lemon, juiced
- 1 tbsp dried mint
- 1 tsp cinnamon
- 1 tsp sugar
- ½ tsp salt
- 1 tsp lemon zest
- Chopped walnuts
- Feta cheese
- Fresh mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 1 hour
- Bring vegetable stock to a boil. Place bulghur in a bowl and pour boiling vegetable stock over it. Cover and let sit for 10 minutes.
- Meanwhile, to make the dressing, whisk all dressing ingredients together in a jar or bowl.
- Add duck fat to a saucepan and heat over low heat. Add onions and chickpeas and stir, then cover and let steam for 10 minutes, until onion has softened slightly. Remove from heat.
- Combine bulghur, chickpeas, onion, walnuts and feta in a large bowl, then toss with dressing.
- Turn out onto a large serving platter and garnish with a sprinkle of lemon zest, walnuts, feta, and mint.