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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 (7)

8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/03/2013
My favourite summer salad - wonderful flavour from roasting the veggies and the grain.
Rating: Unrated
05/07/2013
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
Rating: Unrated
04/29/2013
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!
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Rating: Unrated
04/24/2013
Just reviewing your Roasted Tabbouleh recipe, I was wondering if this salad can be made the day before you want to serve it?
Rating: Unrated
04/08/2013
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.
Rating: Unrated
04/08/2013
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
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Rating: Unrated
04/08/2013
If you add chopped mint it will be delicious ;)