Let’s go meatless

Posted 07/15/2014 | By HealthCorps

Meatless All Day by Dina Cheney

Tabbouleh with Dates and Pomegranate Vinaigrette

In this vibrant vegan dish—a cross between Mideastern tabbouleh and bazargan—I use bell pepper rather than tomato because the pepper holds up better. Sumac is a purple-red spice with a lemony flavor. It’s available at Mideastern and other international markets, but omit it if you can’t find it. If you use traditional cucumber in place of the English cucumber, peel and seed before chopping.

Serves 4 to 6

© 2014 by Kate Sears

© 2014 by Kate Sears

1 cup dried bulgur wheat
11⁄2 teaspoons coarse salt, divided
1⁄4 cup fresh-squeezed, strained lemon juice
1⁄4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses
2 tablespoons finely chopped shallots
1 tablespoon red-wine vinegar
1⁄4 teaspoon ground cumin
1⁄4 teaspoon ground coriander
1⁄4 teaspoon sumac
1⁄8 teaspoon cayenne or Aleppo pepper
One 15-ounce can chickpeas, rinsed and drained
11⁄2 cups finely chopped red bell peppers
1 cup finely chopped English cucumbers
1 cup shredded carrots
1⁄2 cup chopped pitted dates
1⁄2 cup finely chopped fresh flat-leaf parsley or cilantro leaves
1⁄4 cup thinly sliced scallions, white and light green parts only

1. Bring 11⁄2 cups of water to a boil. Add the bulgur and
1 teaspoon salt to a large bowl, and pour the boiling water
on top. Cover and let sit until the bulgur is tender, about
30 minutes.

2. Meanwhile, in a medium bowl, whisk together the lemon juice, oil, pomegranate molasses, shallots, vinegar, cumin, coriander, sumac, cayenne, and 1⁄4 teaspoon salt. Set aside.

3. Add the chickpeas, bell peppers, cucumbers, carrots, dates, parsley, scallions, and the remaining 1⁄4 teaspoon salt to the bulgur. Add the dressing and mix well to combine. Serve.

Serving Suggestions: Serve the salad with warm pita bread; follow it with halvah, baklava, or other traditional Mideastern sweets.

Meatless All Day by The Taunton Press (2014)

Meatless All Day by The Taunton Press (2014)

About the Author
Dina Cheney, a graduate of the Institute of Culinary Education, is the author of Year-Round Slow Cooker, Tasting Club, and Williams-Sonoma New Flavors for Salads. She also develops recipes for several magazines, including Fine Cooking, writes monthly columns for Everyday with Rachael Ray, and contributes to many other food and lifestyle publications. Visit her website at www.dinacheney.com, on Facebook (dinacheney) and on Twitter @DinaCheney.

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