Tabouleh, this middle eastern salad has become one of my favorites. My recipe for this tabouleh salad is gluten-free and vegan.
My friend B who has a Jordanian background makes the best tabouleh salad. Many years of going to her home for gatherings, watching her prepare tabouleh, and eating it thousands of times has somehow made this dish my own. When I say my own that means, I have the recipe memorized and crave it all the time like my mother’s food.
Another perk of having friends with different backgrounds and cooking and eating with them is it makes you more confident about modifying their dishes to have your food background take on them.
Being an Indian, I can go for nonspicy food for a few days then somehow my body starts to signal my brain that I have had enough lol. So another day I was craving tabouleh but wanted to keep it more Indian inspired. That’s how this recipe was developed. Let’s talk a bit about brown chickpeas and jump to the recipe.
About brown Chickpeas- Widely known as ‘Kala chana’ in India and other south Asian countries. Brown chickpea is a lot different than a regular chickpea in texture and nutrients. The brown chickpea skin is thicker than regular chickpeas and has a lot less dense texture. It takes a bit longer to cook compared to regular chickpeas but it has a higher quantity of fiber and iron compared to regular chickpeas.
Brown chickpea make this salad filling. I love the texture of the brown chickpea with the heat of jalapenos in this tabouleh recipe. I paired my chickpea tabouleh with Seeds of Change Quinoa & brown rice with garlic. This flavor is one of my favorites. I came across Seeds of Change products couple months ago while strolling around at Costco. I love the fact that their ingredients are organic, 100% whole grain, and no artificial ingredients are added to it.
- 2 cups cooked brown chickpeas
- 2 bunches curly parsley
- 4 ripe firm tomatoes
- 1 large English cucumber
- 1 green onion
- 2 tbsp diced red onion
- 1/4 cup lemon juice
- 1/4 cup mint
- 1/4 cup extra virgin olive oil
- 1 jalapeno
- Salt & pepper to taste
- In a small bowl, whisk lemon juice, olive oil, salt, and pepper. Set it aside.
- Thoroughly wash and dry all the vegetables.
- Dice onion, cucumber, and tomatoes. Pulse curly parsley, mint, and jalapenos in a food processor.
- In a large salad bowl, combine all the vegetables and brown chickpeas. Drizzle the dressing and toss it until well combined.
- Serve it with your favorite dish or scoop it out as is.
Make-ahead- This dish is great for meal preparation. You can cook the chickpeas, wash and clean the vegetables a day ahead. I like to let the salad sit for a few hours in the refrigerator before serving. The flavors of lemon and olive oil and vegetable juices get even better the next day. So you can certainly go ahead and make the salad a day ahead if you like.
Cooking Brown chickpeas- Brown chickpeas are always available in Indian or Pakistani grocery stores. I like to soak them in water for at least 4 hours before cooking. For Instantpot cooking, 2 cups of soaked brown chickpeas take 25 minutes with natural steam release. If you are using a Pressure cooker, cook it on medium until 2 whistles then reduce the heat and cook for 20 minutes.
Tip- store the salad in an airtight container in the refrigerator. Let the parsley dry completely before chopping. Do not remove the seeds of the jalapeno and the tomatoes for the best result.
Ramadaan Preparing- Ramadan is around the corner and this salad with make-ahead prep is definitely worth trying to incorporate a healthy diet while fasting.
Next time I will pair a good ground meat kebab with this delicious duo of chickpea tabouleh and Seeds of Change Brown rice & Quinoa.
Thank you for reading. Leave your comments in the comment box if you have a question, or you try my recipe or have any suggestions. I love hearing from you.