Spring Vegetable and Herb Tabbouleh Salad

This lovely green tabbouleh from Food & Wine’s Paige McCurdy-Flynn is crunchy, bright and satisfying. For an extra twist, we sometimes add a little rose water. If you have some on hand, add a few teaspoons to the vinaigrette. Slideshow: More Tabbouleh Recipes

Ingredients

● One 15-ounce can of chickpeas, drained and rinsed
● Vegetable oil, for frying
● 1 teaspoon ground cumin
● Kosher salt
● Pepper
● 1/2 pound thin asparagus, cut crosswise into 1-inch pieces
● 4 ounces sugar snap peas, sliced crosswise in half
● 1/2 cup fine bulgur

● 1/4 cup extra-virgin olive oil

● 2 tablespoons fresh lemon juice, plus 1 tablespoon of finely grated lemon zest

● 1 tablespoon apple cider vinegar

● 1 tablespoon honey

● 2 cups chopped parsley leaves

● 1 cup chopped cilantro leaves

● 1 cup chopped mint leaves

How to Make It

Step 1    
Line a rimmed baking sheet with paper towels. Pat the chickpeas dry with paper towels and remove the outer skin. In a medium saucepan, heat 1/2 inch of vegetable oil to 375°. Working in batches and using a slotted spoon, carefully lower the chickpeas into the hot oil and fry until golden and crisp, about 3 minutes. Transfer the chickpeas to the prepared baking sheet to drain. Season immediately with the cumin and salt.

Step 2    
In a large saucepan of salted boiling water, cook the asparagus and snap peas until crisp-tender, about 2 minutes; drain well. Return the water to a boil and cook the bulgur until tender, about 10 minutes; drain well.

Step 3    
In a small bowl, whisk the olive oil with the lemon juice, vinegar and honey. Season with salt and pepper.

Step 4    
In a large bowl, toss the bulgur with the asparagus, snap peas, lemon zest and herbs. Fold in the dressing and season with salt and pepper. Transfer the salad to a serving bowl, garnish with the fried chickpeas and serve.

 Make Ahead
The fried chickpeas can be stored in an airtight container for up to 2 days. The undressed salad can be refrigerated overnight.