nutritional information

Per 1 1/4-cup serving:

  • 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

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

Mixed-Grain Tabbouleh with Roasted Eggplant Chickpeas and Mint

Serves 4

Mixing quinoa with bulgur improves the texture and nutritional profile of this tabbouleh. The quinoa is tender, light, and full of protein.
  • 3 medium eggplants, cut into ½-inch cubes (8 cups)
  • ¾ tsp. salt, divided
  • ¾ tsp. ground black pepper, divided
  • 3 ½ Tbs. olive oil, divided
  • ¼ cup quick-cooking bulgur
  • ⅔ cup quinoa, rinsed and drained
  • ⅔ cup chopped fresh mint, plus sprigs for garnish
  • ⅓ cup chopped cilantro
  • 1 cup small grape tomatoes, halved
  • 2 Tbs. lemon juice
  • 1 cup cooked chickpeas
  • ½ cup finely chopped red onion

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.

March 2013 p.69

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mixed grain tabbouleh w rstd eggplnt, chxp & mint

roma - 2013-09-17 18:54:55

This looks so good

Aejha - 2013-06-11 21:45:55

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

SarahW - 2013-06-07 17:18:53

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

nichole - 2013-05-11 00:05:30

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.

Ron - 2013-03-12 16:31:21

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

Jenny - 2013-02-26 17:38:33