Mixed-Grain Tabbouleh with Roasted Eggplant, Chickpeas, and Mint Recipe | Vegetarian Times Skip to main content

Mixed-Grain Tabbouleh with Roasted Eggplant, Chickpeas, and Mint

Mixing quinoa with bulgur improves the texture and nutritional profile of this tabbouleh. The quinoa is tender, light, and full of protein.

Ingredients: 

Ingredients: 

Ingredient Line: 
3 medium eggplants, cut into ½-inch cubes (8 cups)
Ingredient Line: 
¾ tsp. salt, divided
Ingredient Line: 
¾ tsp. ground black pepper, divided
Ingredient Line: 
3 ½ Tbs. olive oil, divided
Ingredient Line: 
¼ cup quick-cooking bulgur
Ingredient Line: 
⅔ cup quinoa, rinsed and drained
Ingredient Line: 
⅔ cup chopped fresh mint, plus sprigs for garnish
Ingredient Line: 
⅓ cup chopped cilantro
Ingredient Line: 
1 cup small grape tomatoes, halved
Ingredient Line: 
2 Tbs. lemon juice
Ingredient Line: 
1 cup cooked chickpeas
Ingredient Line: 
½ cup finely chopped red onion

Instructions: 

1. Preheat oven to 450°F. Coat large rimmed baking sheet with cooking spray. Spread eggplant cubes in single layer on baking sheet, spray lightly with cooking spray, and sprinkle with 1/4 tsp. each salt and pepper. Drizzle with 11/2 Tbs. oil; toss to coat. Roast eggplant 20 minutes. Turn; stir, then roast 10 minutes more, or until tender and browned. Cool on baking sheet.

2. Bring large pot of salted water to a boil. Add bulgur, and boil 4 minutes. Mix in quinoa, and boil 12 minutes, or until both grains are tender, but still have some texture. Drain. Transfer to large bowl, and cool, fluffing with fork. Mix chopped mint and cilantro into grains, then mix in cooled eggplant and tomatoes.

3. Whisk together lemon juice, remaining 2 Tbs. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in medium bowl. Add chickpeas and red onion; marinate 15 minutes, then fold chickpea mixture into grains. Garnish with mint sprigs.

Nutrition Information: 

Calories: 
395
Protein: 
11 g
Total Fat: 
16 g
Saturated Fat: 
2 g
Carbohydrates: 
56 g
Cholesterol: 
0 mg
Sodium: 
694 mg
Fiber: 
12 g
Sugar: 
10 g
Yield: 
Serves 4

Comments on this Recipe

Really wonderful, filling, salad. Makes great lunches. I doubled the chick peas but I didn't change anything else.

I have maqde this salad twice recently. This is a really fabulous recipe. Your guests /family will love the flavors. The salad is also a wonderfu;l make-ahead dish.

This is amazing! I used 1 cup of bulgur and no quinoa. It was delicious!

This was really delicious, enjoyed by the whole family. Lends itself well to substitutions and changes. Definitely a keeper!

This looks so good

mixed grain tabbouleh w rstd eggplnt, chxp & mint