New This Month

Roasted Tabbouleh

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Anson Smart


  • 3 pints cherry or grape tomatoes
  • 1/4 cup extra-virgin olive oil, divided
  • Salt and pepper
  • 1 cup coarse bulgur
  • 1 medium red onion, cut crosswise into thin slices
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 2 bunches parsley, roughly chopped (1 1/2 to 2 cups)
  • Lemon juice, plus wedges for serving


  1. Preheat oven to 450 degrees with racks in middle and lower thirds. On a rimmed baking sheet, toss tomatoes with 5 teaspoons olive oil, season with salt and pepper, and roast on bottom rack of oven until soft and skins have blistered and burst, about 30 minutes. On a separate, small baking sheet, spread bulgur in an even layer and toast on top rack of oven until fragrant and deep golden, stirring halfway through, 15 minutes. Transfer bulgur to a large bowl.

  2. Add onion to the tomatoes, stir to combine, and season with salt and pepper. Roast until onion is soft and golden, flipping halfway through, about 15 minutes.

  3. Meanwhile, cook bulgur according to package instructions. Transfer to the large bowl, season with salt and pepper, stir in chickpeas; let cool if still warm. Stir in parsley, tomatoes, onions, 1 tablespoon olive oil, and lemon juice to taste and transfer to serving platter. Serve warm or at room temperature with lemon wedges.

Reviews Add a comment

  • CouzCat
    3 JUL, 2013
    My favourite summer salad - wonderful flavour from roasting the veggies and the grain.
  • b braun24
    7 MAY, 2013
    these videos have been amazing, really broadened my range of recipes. I am officially a Sara fan her tips are super useful. keep these videos coming
  • hdelauro
    29 APR, 2013
    I've made this recipe twice in the past month and EVERYone that has had it has enjoyed it. It's so quick, so easy to make and I NEVER feel the need to substitute anything, although I like using baby heirloom tomatoes just because the colors are so beautiful and I do think that cilantro would be a wonderful substitute for the parsley, and. Thank you so much for this wonderful family dinner side dish and party pleaser recipe!
  • MS12001970
    24 APR, 2013
    Just reviewing your Roasted Tabbouleh recipe, I was wondering if this salad can be made the day before you want to serve it?
  • MS12060375
    8 APR, 2013
    I had this salad many years ago. Loved it, the lady that made it died and I have been looking for it for years. This is a wonderful salad. Great for picnics. Love It. Thanks for finding this for me.
  • Nataliaelies
    8 APR, 2013
    I will definitely try this recipe, great idea about roasting the bulgur...but and I know that Sarah is not going to like this... I don't like parsley...I know, I know... do you think I could try this with cilantro???? please don't be mad!!!! thank you Natalia
  • sualfradique
    8 APR, 2013
    If you add chopped mint it will be delicious ;)