Lunch · Lebanese · 20 min
Tabbouleh with Toasted Pecans and Harissa-Roasted Chickpeas
- Calories
- 661
- Protein
- 20g
- Carbs
- 88g
- Fat
- 21g
Ingredients
- 60 g dry bulgur
- 1 cup fresh flat-leaf parsley
- 0.25 cup fresh mint
- 15 g shallots
- 1 tbsp fresh lemon juice
- 0.4429 tbsp olive oil
- 0.25 tsp salt
- 120 g canned chickpeas
- 2 tbsp harissa paste
- 13.9 g pecans
Method
- 01Preheat the oven to 400°F (200°C).
- 02Place the dry bulgur in a heatproof bowl and cover with 120 ml of boiling water. Cover and let stand for 15-20 minutes until tender and liquid is absorbed, then fluff with a fork.
- 03Pat the drained chickpeas dry with a paper towel. Toss them with harissa paste, 1 teaspoon of olive oil, and a pinch of salt.
- 04Spread the chickpeas on a baking sheet and roast for 15-18 minutes until crisp on the edges.
- 05Toast the pecans in a dry pan over medium heat for 3-4 minutes until fragrant, then coarsely chop.
- 06In a large bowl, combine the fluffed bulgur, chopped parsley, mint, and minced shallot.
- 07Whisk the remaining olive oil, fresh lemon juice, and remaining salt together, then toss into the bulgur mixture to dress.
- 08Fold in the warm roasted harissa chickpeas and top with toasted pecans before serving.
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