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Extra special tabbouleh salad with halloumi and olives.

Extra Special Tabbouleh with Halloumi Cheese

An extra special version of tabbouleh with halloumi cheese, chickpeas, olives, and much more! A tasty, healthy vegetarian salad.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Cooling Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 572kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 200 g (~ 1 cup) bulgur wheat
  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • 350 ml (~ 1 1/3 cups) vegetable stock (I use low salt)
  • 6 inch piece cucumber
  • 250 g (~ 9 oz) good quality tomatoes
  • Small bunch fresh parsley
  • Small bunch fresh mint
  • 75 g (~ 2 1/2 oz) olives (black, green, or both)
  • 3 Tbsp lemon juice (I used fresh)
  • 3 Tbsp extra virgin olive oil
  • 1/2 tsp black pepper
  • 225 g (~ 8 oz) halloumi cheese
  • 2 Tbsp pine nuts

Instructions

  • Place the bulgur wheat and the drained chickpeas in a mixing bowl, and add the hot vegetable stock. I used a stock cube, so I crumbled that into the bowl and added boiling water straight from the kettle. If you’re using liquid vegetable stock instead, bring it to the boil in a saucepan, and then add it to the bulgur. Mix to combine, cover the bowl with a plate or lid, and set aside. Give it a stir every 5 minutes or so.
    Chickpeas and bulgur wheat soaking in stock in a bowl.
  • While the bulgur is soaking, cut up the cucumber and tomatoes into small dice. Add it to a large mixing bowl (not the same bowl as the bulgur).
    Chopped cucumber and tomatoes in a mixing bowl.
  • Sort through the mint and parsley, removing any particularly tough stems. Chop the leaves thoroughly.
    Chopped parsley and mint on a chopping board.
  • Check on the bulgur mixture, giving it a good stir. It should have absorbed any excess liquid from the bowl. If the bulgur still tastes a little hard, add a splash more hot water, replace the lid, and leave to sit for a little longer. Once the bulgur is softened up to your liking, uncover the bowl, and allow it to cool for at least 10 minutes.
    Cooked bulgur wheat and chickpeas in a mixing bowl.
  • Add the (mostly) cooled bulgur mixture to the tomatoes, along with the chopped herbs, olives, lemon juice, extra virgin olive oil, and black pepper. Mix thoroughly to combine, and place in the fridge to chill fully.
    A simple tabbouleh salad with chickpeas and olives in a bowl.
  • Cut the halloumi cheese into 1cm dice, and add it to a dry frying pan over a medium heat. Cook for 5 minutes or so, stirring regularly, until the cheese has released its liquid. Add the pine nuts to the pan, and cook for a few more minutes, until both the cheese and the nuts are golden brown. They can burn quickly, so keep an eye on them.
    Diced halloumi and pine nuts toasting in a frying pan.
  • Add the cheese and nuts to the salad. You can serve it immediately, while the cheese is still warm, or chill again to serve later.
    A large bowlful of tabbouleh salad with halloumi cheese and olives.

Video

Nutrition

Nutrition Facts
Extra Special Tabbouleh with Halloumi Cheese
Amount Per Serving (1 portion)
Calories 572 Calories from Fat 284
% Daily Value*
Fat 31.5g48%
Saturated Fat 11.6g58%
Cholesterol 39mg13%
Sodium 726mg30%
Potassium 586mg17%
Carbohydrates 56.1g19%
Fiber 14.8g59%
Sugar 4.9g5%
Protein 22.6g45%
Calcium 475mg48%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.