Chickpea Tabouli

Tabouli is a picnic-friendly, make-ahead salad of fresh herbs and tomatoes, which is usually made with bulgur or cracked wheat. This simple gluten- and wheat-free version substitutes chickpeas for the bulgur, upping the protein and adding extra flavor, making this chickpea tabouli salad a great choice for everyone at your party, barbecue or picnic.

A few weeks ago I was researching recipes that would be appropriate for the Jewish Passover celebration for a post with my Sunday Supper group. I came across a rendition of tabouli made with chopped almonds instead of the bulgur wheat, because all grains, including wheat, are prohibited during Passover.

Now, I’m a fan of almonds and I even like them in salad, but one of the reasons I love tabouli is the way the wheat soaks up the flavors of the dressing and the herbs and even the tomato juice, becoming more delicious with time. I just didn’t see almonds doing that. So I pondered. What would absorb the dressing? What else would GO with tabouli?

You already know what I decided from the title here but you are probably asking yourself why this didn’t become my Passover post. Well, after I had made the salad, more research revealed that are certain Jewish sects that don’t allow any legumes, including chickpeas, during Passover! So I found another recipe for chocolate chip bar cookies with ground almonds, which was absolutely delicious and didn’t violate any Passover rules for that post.

But you know what this salad IS perfect for? Kick Off to Summer Week! It looks remarkably similar to regular tabouli so make sure to put a gluten-free label on it so everyone knows they can eat it!

Ingredients
For the salad:
2 cans (8 1/2 oz or 240g each, drained weight) chickpeas
Large bunch green onion tops (2 1/2 oz or 70g)
2 bunches cilantro or coriander (4 1/4 oz or 120g together)
Medium bunch of fresh mint (3 oz or 85g)
5-6 medium tomatoes (1 1/4 lbs or 570g)

Note: I’m giving weights for the herbs and tomatoes but know that these are just what I used and if yours weigh a bit more or a bit less, it’s all going to be good.

For the dressing:
3 tablespoons or 45ml fresh lime or lemon juice
1-2 cloves garlic (I used two – because we like it garlicky!)
1/2 teaspoon sea salt or to taste
Freshly ground black pepper
6 tablespoons or 90ml olive oil

Method
First thing in the morning, or even the night before you are planning to make this salad, strain and rinse your chickpeas and leave them to dry for an hour or two spread out on a kitchen towel. I don’t know that this is absolutely essential but remember, we want the chickpeas to absorb dressing, so drying them out a bit increases that ability.

In a food processor, pulse your chickpeas in batches until they are small crumbles and resemble bulgur wheat if you hold your head just right and squint a little. Do not overfill the processor or overpulse or you’ll end up on your way to making hummus.  (Which is a good thing, but just not today.)

As you finishing pulsing each batch of chickpeas, put them in a big salad bowl with plenty of room to stir.

Chop your green onions finely and add them to the chickpeas and stir.

Pick the mint leaves off the stalks and cut the hard part of the stalks off of the cilantro.  (The little narrow stalks near the leaves are fine to leave in.) Wash both thoroughly several times and dry in a salad spinner or a dry dishcloth.

Cut the tomatoes in half and cut out and discard the core. Chop the tomatoes into little pieces.

Chop the herbs thoroughly, rocking your big knife back and forth on a cutting board.

Next add the herbs and then the tomatoes to the chickpea bowl.  Stir well.

Now to make the dressing: Mince your garlic cloves and combine them in a small bowl with the fresh lime juice.

Sprinkle in about a 1/2 teaspoon of sea salt and a few generous grinds of fresh black pepper. Add in the olive oil and whisk until the dressing is thoroughly mixed.

Pour this over your salad and stir well and you are ready to eat!

Like traditional  tabouli, this chickpea version gets better and better as it sits so you can make it ahead without any problems. It was great the first day, then it went out sailing with us the day after I made it AND it was just as good three days later when I finished the last serving. That’s why I always make a big batch.

Enjoy!

You can find my recipe and instructions for traditional tabouli here. 

Need more recipes and ideas for Memorial Day and making the most of summer? Check out these links from my fellow Kick Off to Summer participants.

• Lemon Honey & Rosemary Grilled Chicken Skewers by From Gate to Plate 
• Sausage & Veggies Tinfoil Dinner by Summer Scraps 
• Baked Rosemary Garlic Fries by Keep it Simple, Sweetie 
• Homemade Natural Bug Spray by The Haas Machine 
• Memorial Day Festivities by Lil Huckleberries 
• Corn Cob Jelly by Hezzi-D's Books and Cooks 
• Marshmallow Fruit Dip by Forty Eighteen 
• Trail Mix Oatmeal Cookies by Lady Behind the Curtain 
• BBQ Invitation Printable by My Daylights 
• Rhubarb Crisp by Love in the Kitchen 
• Mixed Berry Sweet Rolls by Like Mother, Like Daughter 
• Liberty Embroidery Pattern by Bits of Ivory 
• Red White and Blue Trifle by We Like to Learn as We Go 
• Chickpea Tabouli by Food Lust People Love 
• Dark Chocolate Pistachio Cookies by Life on Food 

Hummus – Middle East Meal, Part 3

Traditional hummus, made from the eponymous chickpea, is easy to make at home and more delicious than you'll find in any supermarket.

My dear husband woke me up with coffee in bed last Wednesday and the words, “Time to wake up!  Time to go to work!”  I cannot tell you the last time I heard those words, but I am guessing 1987.

We were living in Abu Dhabi and I was working for a publishing company/advertising agency called Apex Publishing.  We did the artwork for print ads, glossy four-color annual reports, published the British Club magazine, among other jobs. It was a tiny enterprise with a sales manager, a couple of salesmen, one accountant (who also answered the phones), one art director and one editor, which was me.

Or perhaps it was 1988. Still in Abu Dhabi but I had changed jobs and was working at the InterContinental Hotel as public relations officer.  Yep, that, friends, was the last time I was paid for work. (But it was also the time I discovered the joys of hummus.)

For the last two Wednesdays I have been volunteering at the gift shop in the Community Service Association’s facility in Maadi and it is great fun! I get to rearrange the merchandise (local craft items made by charities and non-government agencies to raise money for their programs), chat with all the shoppers and run the cash register, which is really a money drawer with a tiny key, and a computer with an Excel file. If you know me, you know what my favorite part of that job is.

Check it out!  My desk with computer and my very own ID badge.

Isn't it a lovely little shop?!

Anyway, back to Abu Dhabi and hummus - the final part of the three part series, Middle East Meal, which started with shish tawook and tabouli. I was saving the best for last because hummus has been one of my favorite things to eat for 25 years.  It's not hard so anyone can make it. 

Ingredients

12 oz or 340g dried chickpeas

1 teaspoon ground cumin

1 teaspoon flakey sea salt (plus more to taste)

3 large cloves garlic, peeled

1/3 cup or 80ml tahini (sesame seed paste)

1/3 cup or 80ml extra virgin olive oil (plus extra for serving)

4 tablespoons fresh lemon or lime juice

Method

Either soak your chickpeas overnight or, in a metal or heat-resistant bowl, cover them with twice their depth of boiling water and then cover the bowl with a plate to keep the heat in.  Let them soak for at least one hour.

After either soaking method, drain the water and put the chickpeas in a pot with fresh water and bring to a boil.  Cover the pot and simmer for about 1 1/2 hours or until the chickpeas are tender. 

If you want really smooth hummus, you can gently squeeze the chickpeas and remove the thin skins.   If I have some time on my hands and something good to watch on television, I do this because it is a tedious, mindless task that goes perfectly with some Ellen or perhaps a rerun of Friends, and it will get you the smoothest hummus possible.

If you can’t be bothered, as I can’t most of the time, drain your chickpeas, reserving a  few to garnish the serving bowl, and put them into a bowl deep enough for a hand blender to work without spewing the bowl contents all over you and the kitchen.  (Or you can use a food processor, if you prefer.)

Add in 1 teaspoon of flakey sea salt, your garlic, tahini, olive oil, lemon juice and about a half cup of water. 

 Using the hand blender, mix until you get a nice smooth paste.  

Add a little more water if necessary.  Taste the hummus and add more salt if it needs it.

This should be served in a shallow bowl with an indention in the hummus for some extra olive oil.  Scatter the reserved chickpeas about.  (As you can see from the photos, I forgot this step.)  Serve with some fresh Lebanese flatbread.   (Or even crudités like carrots, broccoli or cauliflower to dip.)

Sorry about the shadows!

Enjoy!

Looking for part one and two or the Middle East meal?

Part 1, Shish Tawook  

Part 2, Tabouli

Spicy Chorizo with Chickpeas on Toast

Spicy chorizo with chickpeas on toast makes a fabulous breakfast or even a weekday dinner, served with a side salad, in which case, serve with a glass of white or red wine.

If you are an expat in any location, there are always things you 1. Bring from home or 2. Stockpile when the stores do have them.  When the item is medication, you take it when you need to.  When the item is food, that decision is more difficult.  Do you save it as a treat or for a special occasion or do you use it whenever, until it’s gone?  I tend to err on the side of hoarding.

But as we moved from KL to Cairo a few months back, I realized that I had a lot of stuff in my freezer (just staying fresh) that had been there way too long and was well past its expiration date.  By hoarding, I deprived us of special treats (what was I saving it for?!) and I ended up having to waste food that would not be kept refrigerated in a shipment or give it away.  I vowed that I would be better about using up my stockpiles and try not to hoard. 

 
To that end, here is a great recipe using the spicy chorizo my sweetie brought me from Italy recently.  We enjoyed it for breakfast yesterday morning. 

 
Ingredients

1 link of chorizo, about 350g or 12 oz

2 medium onions

4 cloves garlic

2 red chili peppers

1 14 oz or 396g can chickpeas

1 14 oz or 396g can whole peeled tomatoes

Part of loaf of lovely crusty bread

Butter to spread 

Method  
If your chorizo has an inedible casing, remove it completely. (Some do, some don't)

Slice the chorizo and put it in a pot with a lid.  Turn the heat down low and let the fat render out.

 

Meanwhile, chop your garlic, onions and chili peppers. 

 

Once the chorizo pot has some rendered oil on the bottom, pour in the garlic, onions and chilis, and, still on a low fire, sauté for about 10 minutes or until they are softened.

 

Rinse the chickpeas. 

 

Using a sharp knife (or kitchen scissors) cut the tomatoes into small pieces, inside the can.

 

Add the chickpeas and the tomatoes to the pot.  Add another half a tomato can of water to the pot as well.  Give it all a good stir and put the lid back on.  

 

Cook for 15-20 minutes to allow the flavors to meld, stirring occasionally.
When the mixture is almost ready, cut nice slices out of your crusty bread and toast them.  Spread generously with butter.  

 

Heap the chickpea/chorizo mixture on the buttered toast.   Can’t tell you how awesome this was! 

 

Enjoy! By the way, what do you stockpile?  Tell me I'm not the only one.

Update: And here’s what I made with the leftovers this morning.  I warmed the chickpea mixture and nestled in the eggs as I did in this recipe.

  Yum.