Strawberry Tabbouleh Salad with Feta + Mint

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Strawberry Tabbouleh Salad with Feta + Mint

We’re in the mountains this weekend! We stopped at Biscuit Head in Asheville on our way up and had the best brunch! House-made seitan “chorizo” with the best vegetarian gravy and every homemade jam under the sun. Definitely worth stopping by if you’re in the area. We’ve got tons of day hiking planned and lots of cookbook reading too. I’m definitely taking this opportunity to unplug from all my devices and devour some books cover to cover. Books that I got last fall are brand new to me with the spring season. Like this one from Sprouted Kitchen. I’ve been eyeing the recipe for this strawberry tabouli for months and now that these little berries are in season I can’t get enough of this new twist on my favorite middle eastern salad. It’s bright, fresh and the perfect little spring side.

Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint

 

Ingredients 

3/4 cup bulgur wheat
1 clove garlic, finely minced
3 green onions, thinly sliced
1 pint strawberries, diced
2 oz feta cheese, crumbled
1 cucumber, diced
1/3 cup finely chopped mint leaves
3/4 cup finely chopped parsley
1/4 cup olive oil
Zest and juice of 1 lemon
1/2 a teaspoon salt, more to taste
1 teaspoon freshly ground pepper

 

Directions

Rinse and drain the bulgur. Bring 1¼ cups water to a boil, add the bulgur, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the minced garlic, fluff with a fork, and set aside.

Thinly slice the green onions and add them to a large bowl. Dice the strawberries and cucumbers and add them to the bowl. Add the bulgur, mint, parsley, olive oil, lemon zest and juice, salt, pepper, and feta and stir everything to mix well.

Taste for seasonings and serve chilled or at room temperature.

 

Notes 

Recipe from The Sprouted Kitchen Bowl + Spoon

Lindsey’s Spiced Black Bean Tostadas with Kiwi Salsa

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Lindsey's Spiced Black Bean Tostadas with Kiwi Salsa

I’m so excited to share this recipe with you all today! It’s from Lindsey’s new book Chickpea Flour Does It All. The moment I got my hands on this book I immediately thought of my sister and her gluten-free/dairy-free boyfriend, now fiancé! I’ve mentioned him a couple times, here and here. They are actually getting married this fall! Whoa. I’m pretty sure I’ll be cooking from this book for their wedding party(!!) Chickpea flour is amazing, no doubt, but this book takes it above and beyond what I thought it was capable of. The sky’s the limit and Lindsey took chickpea flour to the moon and back. There are so many amazing recipes in this book, here are just a few from around the web:
Jessica Murnane | Alfredo With Watercress and Chives

two red bowls | chickpea alfredo with watercress and chives 

Tending the Table | Chickpea Pizza with Asparagus and Pea Shoot Tangle

a brown table | chickpea based yogurt-free tzatziki dip 

with food and love | Chickpea Pizza with Shaved Asparagus Salad

love and lemons | Chickpea Flour Pizza with Asparagus 

Amy Chaplin | Chickpea pizza with asparagus and pea shoot tangle 

will frolic for food | Vanilla Lavender Cupcakes

the first mess | Herb + Garlic Vegetable Crumble

faring well | cookies & cream icebox cake

kale & caramel | Clumpy Granola Bowl with Stewed Rhubarb & Yogurt

the Vanilla Bean Blog | Vanilla Lavender Cupcakes

Lindsey's Spiced Black Bean Tostadas with Kiwi Salsa Lindsey's Spiced Black Bean Tostadas with Kiwi Salsa Lindsey's Spiced Black Bean Tostadas with Kiwi Salsa Lindsey's Spiced Black Bean Tostadas with Kiwi Salsa Lindsey's Spiced Black Bean Tostadas with Kiwi Salsa Lindsey's Spiced Black Bean Tostadas with Kiwi Salsa Lindsey's Spiced Black Bean Tostadas with Kiwi Salsa Lindsey's Spiced Black Bean Tostadas with Kiwi Salsa Lindsey's Spiced Black Bean Tostadas with Kiwi Salsa Lindsey's Spiced Black Bean Tostadas with Kiwi Salsa

 

Ingredients for the Kiwi Salsa

1/4 cup diced red onion
juice of 1/2 lime
2 kiwis, peeled and diced
1 large tomatillo, husked, rinsed and diced
1/2 jalapeño, seeded and minced
1/4 cup finely chopped cilantro
1 teaspoon olive oil
pinch of salt

Directions

Toss together all the ingredients for the salsa and set aside.

 

Ingredients for the Chickpea Flour Tostada

2 cups chickpea flour
1/2 teaspoon salt
freshly ground pepper
2 tablespoons coconut milk
2 tablespoons olive oil
1/4 to 1/2 cup water
sorghum flour for dusting

Directions

Whisk together the chickpea flour, salt and pepper in a large bowl. Add the milk and oil and mix with your hands until crumbly. Slowly add the water and knead with your hands until smooth, adding more water if the dough is dry or cracking. Let dough ball rest for 10 minutes under a damp towel. Next divide the ball into two even pieces, then divide each piece into four even pieces, giving you eight small balls. Roll out balls on parchment paper, dusting with flour to prevent sticking. Heat skillet over medium heat. Place tostada into the dry skillet and cook about 1 minute per side. If you have a gas stove-top you can lightly char the tostada over the open flame using tongs to flip.

 

Ingredients for the Five-Spice Black Beans

1 tablespoon olive oil
1 shallot, diced
2 garlic cloves, minced
1 can black beans
1/2 teaspoon salt
1.5 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon cacao powder
1/2 teaspoon cinnamon
pinch of cayenne

Directions

To make the black beans, heat the oil in a skillet over medium heat, add the shallot and cook until translucent, about 2 minutes. Add the garlic and stir then add the can of black beans, including liquid and all the spices. Cook until liquid has thickened and reduced, about 8 to 10 minutes. Taste for salt and pepper.

Top the tostada shells as shown.

 

Notes
This recipe is from the book Chickpea Flour Does it All. I received a copy of this book in exchange for an honest review.