Best 3 Chopped Vegetable Tabbouleh Recipes

Embark on a culinary journey to the heart of the Middle East with Chopped Vegetable Tabbouleh, a vibrant and refreshing salad that captures the essence of Levantine cuisine. This delightful dish, also known as Tabbouli, is a symphony of finely chopped parsley, tomatoes, cucumber, and mint, dressed in a tangy lemon-olive oil vinaigrette. It's a staple in Lebanese, Syrian, and Palestinian cuisine, often served as a mezze appetizer or as a side dish to grilled meats and fish.

In this comprehensive guide, we'll unveil the secrets to creating the perfect Chopped Vegetable Tabbouleh. Discover variations of this classic recipe, including a gluten-free option, a heartier bulgur version, and a unique avocado-cucumber twist. Each recipe is meticulously crafted to tantalize your taste buds and transport you to the vibrant streets of the Middle East.

Here are our top 3 tried and tested recipes!

VEGETABLE TABBOULEH WITH CHICKPEAS

Vegetable Tabbouleh With Chickpeas image

This vegetable-packed salad requires no cooking, other than boiling water to soak the bulgur wheat. Sweet tomatoes, crunchy cucumbers and crisp asparagus provide texture, while creamy chickpeas add heft. A tangy shallot-lemon vinaigrette brightens the dish and soaks into the bulgur as it sits, developing more flavor over time. The salad can be made a few hours ahead; for best results, toss the salad with half of the dressing and reserve the remaining half. When ready to serve, toss with the reserved dressing to freshen it up. It's a satisfying vegetarian main, a great side for roasted meats and fish, or an easy make-ahead picnic dish.

Provided by Kay Chun

Categories dinner, lunch, salads and dressings, vegetables, main course

Time 30m

Yield 4 to 6 servings (about 12 cups)

Number Of Ingredients 14

Ingredients

1 1/4 cups medium bulgur wheat
Boiling water, as needed
Kosher salt and black pepper
2 tablespoons minced shallot
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon grated garlic
6 tablespoons extra-virgin olive oil
2 Persian cucumbers, thinly sliced
8 ounces asparagus, trimmed and sliced on the diagonal 1/8-inch-thick
8 ounces cherry tomatoes, halved
1 (15-ounce) can chickpeas, rinsed
4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (optional)
1/2 cup coarsely chopped parsley

Steps:

In a medium bowl, combine bulgur wheat with enough boiling water to cover by 1 inch. Season lightly with salt and stir to combine. Cover tightly with a tight-fitting lid and let stand until tender, about 25 minutes. Drain well, pressing out excess liquid. Spread out on a baking sheet to cool.
Meanwhile, in a large bowl, combine shallot, mustard, lemon juice and garlic. Season with salt and pepper. While whisking constantly, slowly drizzle in oil until well blended.
Add remaining ingredients to the vinaigrette and toss to evenly coat. Once bulgur has cooled, add bulgur, season to taste with salt and pepper, and toss again. Transfer to a large serving bowl or platter to serve.

CHOPPED-VEGETABLE TABBOULEH

Chopped-Vegetable Tabbouleh image

Try this bright, lemony dish with Middle Eastern-accented chicken or lamb.

Provided by Martha Stewart

Categories Pasta and Grains

Time 55m

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1 cup bulgur
1/2 teaspoon ground allspice
Coarse salt and freshly ground pepper
1 yellow bell pepper, seeded and cut into 1/4-inch pieces
1/2 bulb fennel, cored and cut into 1/4-inch pieces
1 English cucumber, halved and cut into 1/4-inch pieces
1 pint cherry tomatoes, halved
3 tablespoons fresh lemon juice
1 cup packed fresh flat-leaf parsley leaves, chopped
1/2 cup packed fresh mint, chopped

Steps:

In a saucepan, heat 1 tablespoon oil over medium. Add bulgur and allspice; stir until toasted, 2 minutes. Stir in 1 1/2 cups water and a pinch of salt. Bring to a boil; cover, reduce to low, and cook until bulgur is tender, 15 to 20 minutes. Let cool completely in a large bowl.
Add vegetables, tomatoes, lemon juice, remaining 3 tablespoons oil, and 1 teaspoon salt; season with pepper. Stir in parsley and mint. Serve, or refrigerate in an airtight container up to 1 day.

Nutrition Facts : Calories 147 g, Fat 7 g, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 157 g

ROASTED VEGETABLE TABBOULEH WITH GRILLED FLAT BREAD AND YOGURT-TAHINI DRESSING

Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing image

Provided by Rachael Ray : Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 23

Ingredients

1 small chile pepper, finely chopped
1 small zucchini, seeded and chopped
1 1/2 cups bulgur wheat
1 bulb fennel, trimmed and chopped
1 small red bell pepper, seeded and chopped
1 small to medium butternut squash, peeled and diced in bite-size pieces
1/2 cup EVOO, plus some for drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg
3 lemons, juiced
3 cloves garlic, grated or pasted
1 pomegranate
1 packed cup fresh parsley leaves, chopped
1/2 cup fresh mint leaves, finely chopped
1 red onion, finely chopped
1/2 cup Greek yogurt
1/4 cup tahini paste
1/2 teaspoon ground cumin
6 naan or pita
Shredded romaine
1/4 cup toasted pistachio nuts
1/4 cup toasted pine nuts
Giardiniera (hot pickled vegetables), drained and chopped, optional garnish

Steps:

Preheat the oven to 425 degrees F.
Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl. Cover and let stand to cool to room temp, 30 minutes.
Meanwhile, arrange the fennel, red bell pepper, chile pepper and zuchhini on a baking sheet and dress with EVOO and salt and pepper. Arrange the butternut squash on a larger baking sheet, dress with EVOO and season with salt and pepper and a little freshly grated nutmeg. Roast until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes.
In a large mixing bowl, whisk up two-thirds of the lemon juice, about 1/2 cup EVOO, and some salt and pepper with 2 cloves garlic. Working in a large bowl of water, separate the pomegranate seeds and add to the mixing bowl, along with the parsley, mint, onions and bulgur; toss to combine.
In a small bowl, whisk up the yogurt, 1/4 cup water, tahini, the remaining lemon juice, the remaining clove garlic, cumin and some salt and pepper. Pour into a container and refrigerate.
Cool the roasted vegetables and combine with the tabbouleh. Store, covered, in the fridge for a make-ahead salad supper.
To serve, heat a griddle pan and douse with a splash of water. Add the naan and blister 30 seconds on each side. Fill each naan with shredded lettuce and tabbouleh salad and top with the dressing, nuts and optional chopped hot pickled vegetables.

Tips:

Use fresh, high-quality vegetables. This will ensure that your tabbouleh is flavorful and delicious.
Chop the vegetables finely. This will help them to absorb the dressing and flavors better.
Use a light hand when adding the dressing. You don't want to overpower the flavors of the vegetables.
Let the tabbouleh chill for at least 30 minutes before serving. This will allow the flavors to meld and develop.
Serve tabbouleh as a side dish, appetizer, or main course. It's also a great addition to lunch boxes or picnics.

Conclusion:

Chopped vegetable tabbouleh is a refreshing, flavorful, and healthy dish that's perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a delicious and healthy side dish or appetizer, give this recipe a try!