Tabbouleh with Roasted Chickpeas, Pomegranate and Sumac

A fresh Levantine herb salad made with fine bulgur, plenty of flat-leaf parsley and mint, crisp vegetables and lemon. Roasted chickpeas, pomegranate and sumac make it a filling dish for warm days.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 200 g fine bulgur
• 2 bunch flat-leaf parsley
• 1 bunch mint
• 4 pc tomatoes
• 1 pc cucumber
• 4 pc spring onions
• 2 pc lemons, juice
• 5 tbsp olive oil
• 1 can chickpeas (drained)
• 1 tsp ground cumin
• 1 tsp sumac
• 1 pc pomegranate, seeds
• salt
• pepper

Method

1. Pour 300 ml boiling water over the bulgur in a bowl, cover with a plate and let it soak for 15 minutes until soft.
2. Rinse the chickpeas, drain well and roast them in a pan in 2 tbsp olive oil with cumin, salt and pepper over medium heat for about 8 minutes until golden brown.
3. Wash the parsley and mint, shake dry and chop very finely. Thinly slice the stems and mix them with the leaves.
4. Deseed the tomatoes and dice them small. Peel the cucumber, halve it lengthwise, deseed it and dice it as well. Slice the spring onions into fine rings.
5. Fluff the bulgur with a fork, let it cool and mix with the parsley, mint, tomatoes, cucumber and spring onions.
6. Stir together the lemon juice, remaining olive oil, sumac, salt and pepper, pour over the salad and toss everything well. Adjust the seasoning with salt.
7. Sprinkle the salad with the roasted chickpeas and pomegranate seeds and serve immediately.