Tabouleh (also known as tabbouleh) is a Middle Eastern salad – refreshing, nutritious, and easy to make.
Last week, I had an opportunity to teach a cooking class to a group of medical students at TCU School of Medicine. Tabolueh with Chickpeas is one of the four recipes I shared and showed how a classic tabouleh can be adapted into a complete dish. Tabouleh is a grain-based refreshing salad made with bulgur wheat, fresh herbs, tomatoes, lemon juice, and olive oil. It is typically eaten as a side dish but with an addition of a protein like chickpeas (or any beans/lentils), you can make it into a balanced, plant-forward meal.
There are regional variations of tabouleh, where Lebanese & Syrian tabouleh is heavy on the parsley while Turkish & Armenian tabouleh is bulgur heavy. Depending on your preference and ingredients you have on hand, I am confident that you can adapt the tabouleh recipe to your liking.
I often make meal-worthy salads using my lunch-box chickpea salad recipe with a tabouleh twist so its hearty, nutritious, and flexible with the ingredients. A balanced salad has 3 main components – hearty grains like bulgur, farro, quinoa // protein from lentils/beans like chickpeas, cannelini beans, lentils // lots of fresh veggies and herbs like tomatoes, onion, cucumber, bell peppers, parsley, mint. The seasoning is simple mix of olive oil, lemon juice (or some acid), salt, and pepper.
Black beans and mango combined with fresh ingredients like tomatoes, onions, and cilantro makes a flavor pack salsa, high in protein and plant-forward. This is a versatile recipe that can be served with chips, enjoyed as a salad or as a side dish with grilled chicken or fish.
Earl Grey Truffles are decadent and has orange, bergamot notes from Earl Grey tea in every creamy bite. They will make a lovely gift for the holidays, for dinner parties, or simply enjoy it with a cup of tea. The recipe is vegan and dairy-free!
In Nepali language, sadeko roughly means marinated. Please don’t ask me why I am calling marinated chicken a salad..for lack of a better word maybe. While growing up in Nepal, I didn’t eat “fresh, green, leafy salad” like we do in the West, so I just associate “sadeko” or marinating anything with with spices and tempering… Continue reading Chicken Sadeko | Shredded Chicken Salad