What Is Tabbouleh?
What is Bulgur Wheat?
What to Serve with Tabbouleh
Recipe Video
Printable Instructions
Recipe FAQs
Other Chickpea RecipesExtra Special Tabbouleh Salad with Halloumi
Cheesy Vegetarian
Extra Special Tabbouleh Salad with Halloumi
Have you ever had tabbouleh? It’s the perfect fresh and tasty summer salad.
Well, this isn’t your usual tabbouleh salad – it’s made extra special with the addition of some of my all-time favourite ingredients: crispy halloumi, hearty chickpeas, salty olives, and lots more. Every bite has a different mixture of tasty ingredients – it’s pretty healthy, but totally irresistible at the same time (and that’s not always an easy combination to achieve!).
This tabbouleh is a total game-changer for this warm weather. I cooked up a big batch and it kept us going for a few days, served alongside something different each time – it’s so nice to have something tasty in the fridge that I can grab whenever I need a nice, quick side dish.
Because of the variety of ingredients in this tabbouleh, it can be served as a standalone meal, or as a side dish alongside something else. Check below for some serving ideas!
What Is Tabbouleh?
Tabbouleh is a salad that originated in the Eastern Mediterranean, that’s usually made from bulgur wheat, parsley, mint and tomatoes. It’s super simple, but with heaps of flavour.
The traditional tabbouleh recipe is undoubtedly delicious, but I decided to make this version even more tasty by adding a few additional ingredients, like chickpeas, olives, cucumber, and halloumi cheese. They make the salad more hearty too, so it can function as a whole meal on its own.
What is Bulgur Wheat?
If you’ve never had bulgur wheat before, you’re missing out! It’s similar to couscous, in that it’s tiny pieces of wheat-based grain, almost like tiny pieces of pasta. It’s mild and nutty, and just like other grains, it can take on any flavour profile you want it to.
Bulgur wheat is a whole grain, so it’s really good for you too.
What to Serve with Tabbouleh
A big batch of this extra special tabbouleh will probably last you a couple of days in the fridge (depending on how many people you’re serving!), so it’s perfect to cook in bulk. I like to have a few different things ready to serve alongside it. Here are a few ideas:
- pitta bread and hummus (as in my photos)
- falafel
- tofu steaks
- a simple green salad
- homemade quiche
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Ingredients and Substitutions
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- bulgur wheat. If you have the choice, go for a fine bulgur rather than a coarse one. Quinoa or couscous would also work, if that’s what you have on hand; check the cooking instructions on the packet if you’re using an alternative grain.
- canned chickpeas
- olives. I used a mixture of whole green olives and sliced black olives, which gave a nice variety of texture and flavour.
- halloumi cheese. The halloumi will be served cold in this salad, and can become a little ‘squeaky’. I personally love this, but if you’re not a fan of cold halloumi, you could easily swap this for crumbled feta or any other cheese.
- pine nuts (or an alternative nut or seed)
- lemon juice (I used fresh)
- fresh parsley and mint
- tomatoes. Use good quality tomatoes with lots of flavour – the ones that smell like a greenhouse!
- cucumber
- vegetable stock. I used a stock cube, which I crumbled into hot water. You can use liquid stock if that’s what you have – just heat it up before adding to the bulgur.
Since I’ve already added lots of different ingredients to the traditional tabbouleh recipe, there’s no reason you couldn’t change up the recipe again with your own choices. The more you change, the further away from a ‘proper’ tabbouleh you will get, but it will always end up delicious, and I don’t believe in having too many rules when it comes to food!
Here are a few ideas for other no-cook ingredients you could add (but don’t use all of them at once!):
- pumpkin seeds
- tinned sweetcorn
- soft goat cheese
- crumbled feta cheese
- sliced spring onions
- diced red onion
- balsamic vinegar
- black beans
- chopped cilantro (fresh coriander)
- chopped basil
- sun-dried tomatoes
- cooked baby potatoes (or tinned potatoes)
Becca’s Top Tip
When I made my tabbouleh, I toasted the halloumi cheese and pine nuts in a pan to give them extra flavour. If you’re in a rush, you can easily add them raw instead, or swap them for an alternative ingredient.
Recipe Video
Printable Instructions
Extra Special Tabbouleh with Halloumi Cheese
Servings 4 people
Calories 572kcal
Ingredients
- 200 g (~ 1 cup) bulgur wheat
- 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
- 350 ml (~ 1 1/3 cups) vegetable stock (I use low salt)
- 6 inch piece cucumber
- 250 g (~ 9 oz) good quality tomatoes
- Small bunch fresh parsley
- Small bunch fresh mint
- 75 g (~ 2 1/2 oz) olives (black, green, or both)
- 3 Tbsp lemon juice (I used fresh)
- 3 Tbsp extra virgin olive oil
- 1/2 tsp black pepper
- 225 g (~ 8 oz) halloumi cheese
- 2 Tbsp pine nuts
Instructions
-
Place the bulgur wheat and the drained chickpeas in a mixing bowl, and add the hot vegetable stock. I used a stock cube, so I crumbled that into the bowl and added boiling water straight from the kettle. If you’re using liquid vegetable stock instead, bring it to the boil in a saucepan, and then add it to the bulgur. Mix to combine, cover the bowl with a plate or lid, and set aside. Give it a stir every 5 minutes or so.
-
While the bulgur is soaking, cut up the cucumber and tomatoes into small dice. Add it to a large mixing bowl (not the same bowl as the bulgur).
-
Sort through the mint and parsley, removing any particularly tough stems. Chop the leaves thoroughly.
-
Check on the bulgur mixture, giving it a good stir. It should have absorbed any excess liquid from the bowl. If the bulgur still tastes a little hard, add a splash more hot water, replace the lid, and leave to sit for a little longer. Once the bulgur is softened up to your liking, uncover the bowl, and allow it to cool for at least 10 minutes.
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Add the (mostly) cooled bulgur mixture to the tomatoes, along with the chopped herbs, olives, lemon juice, extra virgin olive oil, and black pepper. Mix thoroughly to combine, and place in the fridge to chill fully.
-
Cut the halloumi cheese into 1cm dice, and add it to a dry frying pan over a medium heat. Cook for 5 minutes or so, stirring regularly, until the cheese has released its liquid. Add the pine nuts to the pan, and cook for a few more minutes, until both the cheese and the nuts are golden brown. They can burn quickly, so keep an eye on them.
-
Add the cheese and nuts to the salad. You can serve it immediately, while the cheese is still warm, or chill again to serve later.
Nutrition
Serving: 1portion | Calories: 572kcal | Carbohydrates: 56.1g | Protein: 22.6g | Fat: 31.5g | Saturated Fat: 11.6g | Cholesterol: 39mg | Sodium: 726mg | Potassium: 586mg | Fiber: 14.8g | Sugar: 4.9g | Calcium: 475mg | Iron: 5mg
Recipe FAQs
Can I prepare this tabbouleh in advance?
Tabbouleh is the perfect salad to prepare in advance, and keep in the fridge to last you a couple of days. The only part you might prefer to cook fresh is the halloumi cheese. It goes a little squeaky as it cools, which I really enjoy, but if you prefer, you can cook and add the cheese just before serving.
How to serve leftover tabbouleh?
You don’t need to do anything special to leftover tabbouleh – it’s perfect served straight out of the fridge. If you don’t want to eat the exact same meal multiple days in a row, there are a few ideas for serving suggestions in the blog post above.
Is tabbouleh gluten-free?
No, as bulgur wheat contains gluten. If you need to make your tabbouleh gluten-free, you can swap the bulgur for a gluten-free grain instead, like quinoa or rice.
Can I make this tabbouleh vegan?
Absolutely – just skip the halloumi cheese, or swap it for your favourite vegan cheese, and you’ll have a delicious vegan salad.
Other Chickpea Recipes
Chickpea Pasta Salad with Pesto (20 Minute Meal!)
Easy Chickpea Stir Fry
Lemony Chickpea Casserole
The post Extra Special Tabbouleh Salad with Halloumi appeared first on Easy Cheesy Vegetarian.
Cheesy Vegetarian
Vegan Tomato and Black Bean Stew
Black beans are without a doubt my favourite bean (and my kids’ favourite too), and I absolutely love this simple black bean stew. It’s nothing fancy or complicated, just good, honest food – simply black beans in a rich tomato sauce, cooked with a few straightforward spices, and served up however you like. And best of all, it can be on the table in less than half an hour.
This easy recipe uses canned black beans, because who’s got time for cooking dried beans on a busy weeknight – or any other time?! Certainly not me, and I love using canned beans for a quick dinner. Just simmer them until the stew is nice and thick, and they really could not be more delicious.
How to Serve Black Bean Stew
How to Serve Black Bean StewI’ve made this dish dozens of times, and served it in so many different ways. It’s a really versatile recipe. Here are some ideas for how to serve this easy black bean stew:
- simply served with rice (and toppings, like avocado and sour cream)
- wrapped up in a soft tortilla to make an amazing bean burrito
- loaded into a taco shell with salad and extra toppings
- heaped onto a baked potato
- served with lots of roasted veggies (crispy potato wedges would be great)
- with tortilla chips on the side for scooping
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Ingredients and Substitutions
Ingredients and SubstitutionsHere’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- black beans. Canned black beans ensure this recipe is quick and easy. If you prefer, you can cook dried beans from scratch beforehand, then follow the recipe as written.
- onion – I used half an onion, because I find a whole large onion is too much in this recipe. If you’d rather not have half an onion left over, try to just use a small one instead.
- tomatoes (try to use good quality ones)
- tomato paste
- garlic – I used minced garlic from a jar, but fresh garlic would also be fine.
- smoked paprika
- ground cumin
- fresh chilli (or chilli flakes, if you prefer) – I always choose a small, mild chilli. I do like things quite spicy, but adding too much spice can spoil a meal very quickly! If you’re not sure how hot your chilli is, start with just a small amount – you can always add more later.
Becca’s Top Tip
If you find you sometimes get stomach issues from eating too many beans or other legumes, make sure you rinse canned beans before cooking with them. This can help to wash away the gas-inducing substances from the beans.
Recipe Video
Recipe Video
Printable Instructions
Printable Instructions
Vegan Tomato and Black Bean Stew
A super easy vegan black bean stew, with a rich tomato sauce and beautiful spices. This is such a versatile recipe!
Servings 3 people
Calories 266kcal
Ingredients
- 1 Tbsp oil
- 1/2 onion (or 1 small onion), finely diced
- 1 tsp garlic puree (or 4 cloves garlic, minced)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 small mild chilli, finely diced (or 1/2 tsp chilli flakes)
- ~ 5 medium tomatoes, diced
- 1 Tbsp tomato paste
- 2 x 400g tins black beans, drained (480g, or ~ 2 1/2 cups, in total when drained)
- 75 ml (~ 1/3 cup) water
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
-
Heat the oil in a large frying pan over a medium-low heat. Add the diced onion, and cook for around 5 minutes, until fairly soft but not browned.
-
Add the garlic, smoked paprika, cumin and chopped chilli, and cook for a further 2-3 minutes. You can start with just half of the chilli if you’re unsure how hot it is.
-
Next, add the diced tomatoes and tomato paste, and cook for 5 minutes, until the mixture forms a thick, tomatoey paste.
-
Add the drained black beans to the pan, along with the water, salt and pepper. Cover with a lid, and allow to simmer for at least 5 minutes – leave it longer if you have time, ideally more like 15-20 minutes. The mixture should be thick and rich. You can remove the lid for the last few minutes if your stew needs thickening up.
-
Serve warm. I like to serve mine with rice and a dollop of sour cream.
Video
Nutrition
Serving: 1portion | Calories: 266kcal | Carbohydrates: 40.7g | Protein: 13.6g | Fat: 6.8g | Saturated Fat: 0.8g | Cholesterol: 0mg | Sodium: 478mg | Potassium: 954mg | Fiber: 14.3g | Sugar: 5.5g | Calcium: 138mg | Iron: 4mg
Recipe FAQs
Recipe FAQsCan I prep this bean stew in advance?
Yes – this stew will reheat nicely, so it’s no problem to prepare it in advance. Once it’s cooked, allow it to cool, and store in the fridge in an airtight tub until you’re ready to reheat.
How should I reheat any leftovers?
You can reheat any leftovers in the microwave, or in a pan on the stovetop. You may need to add a splash of water when reheating if the stew has dried out a little. Ensure the beans are piping hot before serving.
Is this recipe vegan / gluten-free?
Yes! This bean stew is both vegan and gluten-free.
Other Black Bean Recipes
Other Black Bean Recipes
Vegan Tomato and Black Bean Stew
Ricotta and Black Bean Stuffed Peppers
Air Fryer Stuffed Peppers
Mexican Baked Eggs
The post Vegan Tomato and Black Bean Stew appeared first on Easy Cheesy Vegetarian.
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