Tabbouleh with Roasted Cherry Tomatoes & Spiced Chickpeas
Tabbouleh with Roasted Tomatoes & Spiced Chickpeas is one of my go-to dishes during the warmer months—it’s light, refreshing, and bursting with vibrant flavors that pair perfectly with anything off the grill. Whether you're serving it as a side at your next summer BBQ or enjoying it on its own for a wholesome lunch, this Tabbouleh is sure to be a hit. What makes this version extra special is the addition of protein-packed chickpeas and sweet roasted cherry tomatoes, which add texture and a deeper layer of flavor to this classic side.
I love that Tabbouleh is made with such fresh ingredients: crisp cucumbers, juicy tomatoes, and plenty of herbs. The combination of mint and parsley gives each bite a bright, garden-fresh taste, while the chickpeas are spiced and roasted until perfectly golden, offering a satisfying crunch and warm seasoning that complements the lemony dressing. It’s the kind of salad that tastes even better as it sits, making it ideal for entertaining.
One of the best parts? It can be served at room temperature, so you don’t have to worry about keeping it chilled on a hot day. Leftovers also hold up beautifully, which means tomorrow’s lunch is already taken care of. Drizzle on the zesty dressing and sprinkle with a generous amount of fresh herbs just before serving to bring everything to life. I hope this Tabbouleh becomes one of your summer staples—it’s definitely one of mine!
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Course
Side
Cuisine
Middle Eastern
Servings
8-10 servings
Ingredients
8 oz. cherry tomatoes, or heirloom cherry tomatoes
2 tbsp. extra virgin olive oil, plus 1 Tbsp.
½ tsp. kosher salt
¼ tsp. black pepper
1 cup bulger, plus 1 tsp. kosher salt
1 can 15 oz. chickpeas
1 Tbsp. harissa
1 Tbsp. Ras el hanout
Dressing:
¼ cup chopped fresh mint
½ cup chopped fresh parsley
2 lemons – Meyer preferred, 1 lemon zested and 2 juiced
2 cloves garlic, minced
1 tsp. kosher salt
½ tsp. black pepper
½ cup extra virgin olive oil
1 english cucumber, small diced
2 scallions, sliced
Instructions
1. Preheat the oven to 400F.
2. Toss cherry tomatoes with extra virgin olive oil, salt and pepper. Place on a baking rack lined sheet tray.
3. Roast the cherry tomatoes on the top rack at 400F for 20 mins.
4. Meanwhile, in a pot, add bulger and salt, cook bulger according to package directions, about 10 mins. When cooked, fluff with a fork and place in a large serving bowl to cool.
5. Heat oven to 425F convection mode.
6. Rinse and drain chickpeas and place them on paper towel lined baking sheet to dry completely.
7. Toss them with 1 Tbsp. extra virgin olive oil, harissa and Ras el hanout and roast them on the top rack for 20-25 mins. until crisp. Begin checking the around 20 mins., give them a toss and continue roasting.
8. Make the dressing. In a bowl, combine chopped mint, parsley, lemon zest and juice, minced garlic, extra virgin olive oil, salt and pepper. Wisk to combine.
9. To the bowl with the bulger, add the roasted cherry tomatoes, diced cucumbers, scallions and toss with the dressing. Check for seasoning and add salt and pepper if needed.
10. Add the crispy spiced chickpeas to the bowl and serve at room temp. Top with extra fresh herbs if desired.
Notes
Enjoy making Tabbouleh with Roasted Cherry Tomatoes & Spiced Chickpeas! Let me know what you think.
Here are a few recipes you might like to try as well: Asian Chicken Salad with Spicy Peanut Dressing, Seared Ahi Salad, Grilled Corn Salad