lunch

Tabbouleh with Toasted Pecans and Harissa-Roasted Chickpeas

Name: Tabbouleh with Toasted Pecans and Harissa-Roasted Chickpeas
Ingredients: 60.4 g Bulgur, dry, raw; 41.6 g Chickpeas, mature seeds, raw; 22.1 g Nuts, pecans; 44.1 g Harissa hot red pepper paste; 15.2 g Shallots, raw

Nutrition

603

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Bulgur, dry, raw60.4 g

Chickpeas, mature seeds, raw41.6 g

Nuts, pecans22.1 g

Harissa hot red pepper paste44.1 g

Shallots, raw15.2 g

Instructions

Soak the bulgur in boiling water for 20 minutes until tender, then fluff with a fork.

Toss the raw chickpeas with the harissa paste and roast in a 400°F (200°C) oven for 15-18 minutes until they begin to crisp.

In a large bowl, combine the fluffed bulgur with finely minced shallots.

Fold in the roasted harissa chickpeas and scatter the pecans over the top for a deep, earthy crunch.

Finish with a generous squeeze of fresh lemon juice and a touch of extra virgin olive oil to emulsify the grain. Serve at room temperature.