This tabbouleh swaps parsley for chickpeas and walnuts, which makes for a heartier winter-style salad. 

Serves
4

Preparation

15min

Cooking

35min

Skill level

Easy
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Ingredients

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)

 

Dressing

  • 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 
  • Pepper 

 

To serve

  • 1 tsp lemon zest
  • Chopped walnuts
  • Feta cheese
  • Fresh mint

Cook's notes

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.

Instructions

Soaking time: 1 hour

  1. 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.
  2. Meanwhile, to make the dressing, whisk all dressing ingredients together in a jar or bowl.
  3. 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.
  4. Combine bulghur, chickpeas, onion, walnuts and feta in a large bowl, then toss with dressing.
  5. Turn out onto a large serving platter and garnish with a sprinkle of lemon zest, walnuts, feta, and mint.