The traditional tabbouleh, a largely known Arabic recipe, is a sort of salad based on bulgur and parsley, enriched by other vegetables in varying proportions. It originated in the mountains of Lebanon and Syria and was an essential part of people’s diet in the Middle Ages. In the Libanese version the quantity of parsley is much more than the quantity of bulgur, or the same. In this case I substituted bulgur with quinoa and I did not use the same proportion between quinoa and parsley because I find it a little overwhelming on other more delicate flavours. The result is an unusual formula which hopefully won’t disappoint you!
- 150 gr red quinoa, cooked according to the instructions on the box
- 1 tin chickpeas, rinsed and drained
- 2 spooons duqqah (see below)
- 8 spoons good extravirgin olive oil
- 2 shallots, chopped
- 140 gr pink radish sprouts (or broccoli or whatever sprouts you can find, except bean sprouts)
- 20 gr parsley, chopped
- 10 gr fresh coriander, washed and drained
- juice of 1 lemon
for the duqqah:
- 50 gr raw hazelnuts, skin on
- 25 gr white sesame seeds
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
Separately toast the hazelnuts and sesame, let them cool and then reduce to a powder with a food processor. Incorporate the cumin and coriander, stir well and place in a little jar. .
Sprinkle the chickpeas with the dukkah and add 2 spoons extravirgin olive oil, mix well in order to completely coat the chickpeas, place in a baking tray and bake in the oven, still, at 180°C for 25 minutes, or until the chickpeas are crunchy.
Let the chickpeas cool to room temperature, then in a bowl place the sprouts, parsley, shallots, chickpeas and quinoa. Season with the oil and lemon juice, add salt to taste and garnish with the fresh coriander leaves.